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Chicken stock with courgettes, potatoes and corn


Portions for 4 persons:

1l chicken stock

3 middle-sized courgettes

2 middle-sized potatoes

150g of corn (1 small can)

1/2 tsp (3g) of curcuma

1/4 tsp (1.5g) of salt



Heat the stock in a pan. Dice the courgettes and the potatoes, put them in the stock, salt to taste and boil for 20mn. Check that the potatoes are well cooked and plunge a blender in the pan. Mix thoroughly then add the corn and the curcuma. Let boil 5mn more and serve with heavy cream.