• 120g frozen sweetcorn
  • 500ml Freja Chicken bone broth
  • 250ml water
  • 50g butter
  • 1 clove garlic
  • ½ onion, finely sliced
  • ½ leek, finely sliced
  • ½ cup double cream
  • 1 tsp thyme
  • Garnish with fresh thyme


  1. Melt the butter in a large pan and add the onion, garlic and leek and gently fry for 10 minutes till starting to soften.
  2. Add the thyme then the Freja chicken bone broth and water and bring to a simmer.
  3. Tip in the frozen sweetcorn and simmer for 20 minutes.
  4. Add the cream and simmer for another few minutes.
  5. Take off the heat and allow to cool a little. Then blend until smooth.
  6. Pass the soup through a fine sieve and check seasoning.
  7. Allow to cool in the fridge.
  8. Serve chilled garnished with some extra fresh thyme.