This is a rustic flavoured soup with a marriage of fresh vegetables, pungent coriander and earthy annatto powder. Serve it with fresh warm bread.

Ingredients

• 2 whole corn cobs (or 4 frozen)
• 1 double breast of chicken, skin removed
• 3 tblsp olive oil
• 1 cup finely chopped onions or shallots
• 1 tsp minced fresh garlic
• 1 tblsp sugar
• ½ tsp annatto (optional)
• 1 litre (4 cups) chicken stock
• 2 large acid free tomatoes (blanched, peeled and halved)
• salt and freshly ground black pepper to season
• 1 tblsp chopped fresh coriander

Method

1. Cook the corn cobs in boiling salted water for 10 minutes. Drain and brush the corn with butter or oil. Grill under a high heat or pan fry over a high heat for around 5 minutes until the corn is slightly blackened. Cool. Use a sharp knife to cut off the corn and break into kernels. Set aside.
2. Cut chicken breast into very fine dice.
3. Heat half the oil to the saucepan and when hot, add chicken and cook over a high heat stirring until sealed. Transfer to a plate.
4. Add the remaining oil to the saucepan and add the onions and garlic and cook for 5-7 minutes until onions have softened. Add sugar and annatto if using and cook a further minute.
5. Add the chicken stock and simmer for 5 minutes.
6. Scoop out and discard the seeds of tomatoes, chop the flesh finely. Add to the soup with the chicken and corn and heat through. Season well with salt and pepper and sprinkle in the coriander before serving.