Creamy Chicken and Sweetcorn Soup

2 chicken breasts, cut into very fine strips
1 onion, finely diced
5 C chicken stock
2 Tablespoons cornflour
1/3 C water
440 g can creamed corn
440 g can corn
8 spring onions, finely chopped
Salt and freshly ground pepper, to taste

Heat the stock in a medium heavy bottom saucepan and add the onion and chicken. Reduce the heat and leave the stock to simmer, uncovered for 5 minutes.

Blend the cornflour and water together until smooth. Add to the pan, stirring continuously, and stir over medium heat until the soup boils and thickens slightly. Reduce the heat, add the creamed corn, spring onion and cream and stir gently to combine. Season to taste with salt and pepper and leave to simmer for a further 2 minutes before serving immediately.