CHICKEN, CORN AND NOODLE CHOWDER

1 medium brown onion, chopped coarsely
2 cloves garlic, crushed
420 g can corn kernels, drained
750 g can small potatoes, drained, quartered
4 cups chicken stock
375 g chicken tenderloins, chopped coarsely
150 g fresh egg noodles
2 tablespoons low-fat sour cream

Heat oiled large pan; cook onion and garlic, stirring, until onion softens. Add corn, potato and stock, bring to boil; simmer, covered, 10 minutes. Blend or process potato mixture, in batches, until smooth. Return potato mixture to same pan, add chicken and noodles; simmer, uncovered, about 10 minutes or until chicken is tender. Serve with sour cream, topped with finely sliced fresh herbs, if desired.