Chicken And Corn Soup

Ingredients:
- 3 1/2 tbsp butter
- 2 None leeks, sliced
- 4 cups chicken stock
- 4 cobs corn, kernels removed
- 1 lb chicken breast fillets
- None None crispy shallots, to garnish
- None None fresh cilantro leaves, to garnish
- 1 None red chili, deseeded, sliced, to garnish (optional)
- None None crusty bread, to serve

Directions:
- Melt butter in saucepan. Cook leeks for 3 mins, until softened. Add stock and bring to a boil. Add corn and chicken. Simmer for 10 mins, until chicken is cooked through. Remove chicken from pan and set aside in a warm place.
- Puree soup. Shred chicken then return to pan. Season.
- Ladle soup into serving bowls. Garnish with crispy shallots, cilantro and chili, if desired. Serve with crusty bread.