Step 1

Heat the butter and olive oil in a large saucepan over medium heat. Add the diced onion, leek and minced garlic and saute for 2-3 minutes or until softened.

Step 2

Add the chopped carrots, celery, red capsicum and thyme and saute for a further 3 minutes.

Step 3

Add the plain flour and mix to coat. Cook for 1 minute.

Step 4

Add 1 cup of the chicken stock liquid and stir until the flour has dissolved into the broth.

Step 5

Add the remaining chicken stock liquid, milk, cooked (shredded) chicken and corn kernels. Bring the soup to a low simmer and cook for 20 minutes.

Step 6

Stir through the baby spinach, season with salt and pepper and serve with croutons.