• Preheat the oven to 220°C/200°C fan/gas mark 7. 
• Peel and grate the garlic (or use a garlic press).
• Drain the sweetcorn in a sieve.

• Place a large pot over medium-high heat with a drizzle of oil.
• When hot, add the chicken and garlic. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Cook, stirring occasionally, 4-5 mins. 
• Add the dried thyme and sweetcorn and cook for 1 min more.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!

• Sprinkle 2 tbsp flour (double for 4p) over the chicken and sweetcorn. 
• Cook, stirring constantly, until lightly browned, 1 min. 
• Add 450ml water (double for 4p) and chicken stock powder and mix thoroughly to combine. 
• Simmer the soup until slightly thickened, 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Cut the baguettes widthways at an angle into 2cm thick slices.
• Lay the slices onto a lined baking tray.
• Toast in the oven until golden brown, 8-10 mins. 
• Halfway through cooking, sprinkle the cheese over the baguette slices.
• Return to the oven for remaining time to allow the cheese to melt. 

TIP: Keep an eye on them so they don't burn!

• While the crostini cook, stir the creme fraiche into the thickened soup.
• Cook until warmed through, 1-2 mins.
• Season to taste with salt and pepper.

• Divide your chicken and sweetcorn soup between bowls. 
• Serve with the cheesy crostini.