pureed chicken, corn and noodle soup

I have never really enjoyed eating soup, but the weather at the moment is quite cool and I can't warm up. I'm loving soup right now

- 11/2 tablespoons butter
- 1 white onion, chopped
- 220g can corn kernels
- 1.5 litres chicken stock
- 1 large chicken breast, diced small
- 60g ham, diced
- 60g thin Chinese noodles
- 2 tablespoons chopped shallots
- salt and pepper to taste

1. Melt butter in saucepan, add onion and sautee gently until softened but not brown.  Add the drained corn and 2 cups of the stock, cover the pan and simmer gently for about 5 minutes.

2. Remove from the heat, place in a food processor and puree. Return to the pan and add the chicken and ham. Simmer for a few mins.

3. Prepare noodles according to the packet and drain.  Add to the soup along with the shallots, salt and pepper.