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To serve:
Heat the butter and oil together. Add the red pepper, onion and garlic and fry over low heat until soft.
Add the cream cheese, chicken stock and milk and stir over low heat until well combined.
Add the chicken, corn and coriander. Heat through and season to taste.
Add a little bit more milk if the soup becomes too thick.
To serve:
Serve with coriander, a sprinkling of chilli flakes and croutons.
HINTS & TIPS:
Add coconut milk or cream instead of milk.
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