Ingredients

• 2 litres vegetable/chicken broth
• 2 tablespoons butter
• 1 heaping tablespoon flour
• 1 small onion, finely diced
• 1/2 small leek, sliced
• 200 g chicken breast (optional)
• 1 yellow or green bell pepper, cut into strips
• 1 can (about 200 g) corn (or if possible, kernels from 2 ears, fresh or frozen)
• 200 g shrimp of any size (thawed, cleaned)
• fresh chilli pepper (sliced, seeds removed)

and also:

• parsley
• 1/2 tablespoon extra virgin olive oil (optional)
• chives
• salt and freshly ground pepper, a pinch of sugar
• lime

Preparation

1. Prepare all ingredients, chop the vegetables, thaw the shrimp, clean them and remove the tails. Strain the broth and bring to a boil.
2. In a skillet, melt and heat 1 tablespoon butter, add flour and cook for about 3 - 4 minutes until golden. Pour hot broth in by the tablespoon (about 1/2 cup total) constantly stirring until a thick sauce forms. Set aside.
3. In a larger pot, melt the second tablespoon of butter, soften the onion, then add the leek and cook stirring occasionally for about 2 - 3 minutes. Push the vegetables to the side and place the chicken breast in the center (if using). Brown the meat on both sides.
4. Add the bell pepper and corn and heat everything for about 2 - 3 minutes. Add the thick sauce from the skillet and cook together for about 1 - 2 minutes. Pour in the remaining hot broth and bring to a boil. Cook for about 4 minutes.
5. Remove the chicken breast and slice it or break into smaller pieces. Add the shrimp cut into pieces to the soup and warm over low heat for about 2 minutes. Meanwhile add the chilli, chopped parsley, extra virgin olive oil and finally add the chopped chives and chicken breast.
6. Season with salt, pepper, sugar and a bit of lime juice. If desired, you can further thicken the soup with some blended corn kernels removed from the soup.