I always make chicken and sweetcorn soup - yum!
The trick is to make it with creamed sweetcorn (not normal sweetcorn), which you can find tinned next to the normal sweetcorn.
Fry off an onion, add chicken and creamed sweetcorn then chicken stock and simmer for a while. Just before serving, sprinkle on spring onions - yum! I am passionate about this as its the first thing I ate after I gave birth (OH made it) and it was so so tasty, the best meal ever!
Then I make a few pints of chicken stock to freeze from the stripped carcass if I can be bothered.
The photo of the quaesadilas does look grim! I do like them though!
Valentine Xxx