Chicken and Sweet Corn Soup
Bronwyn's Recipe
Ingredients
Method
Ingredients
- 300g of shredded chicken, either poached or BBQ chicken
- 420g tin of creamed corn
- 420g tin of corn kernels
- 500ml of chicken stock
- sesame oil
- soy sauce
- 1 egg white
- ginger
- spring onions
- cornflour, optional
Method
- The joy with this recipe is that you can play with the quantities and what you put in.
- Start with a large pot, pour in your chicken stock cold and add egg white. (1 to 2 whites for every 500mls of stock works well) whisk with a metal whisk until well mixed.
- Turn up your heat and keep stirring with the whisk until stock boils. This part is important. You want the stock creamy, not chunky.
- Then add the creamed corn and kernels (with the juice from the tin). While you're waiting for it to come back to the boil, add your shredded chicken (if you're after a quick meal, use a precooked BBQ chicken) and spring onions.
- Sesame oil, soy sauce and ginger should be added in teaspoons until you get the taste you like. I love sesame oil so I add a little more. If you're sick, add more ginger and a bit of garlic to boost your soup.
- Simmer for hours or serve right away. You can even make this in a slow cooker for tender chicken and full flavor.
- If you like your soup thick add three tablespoons of corn flour to a small amount of cold water, stir until combined and then add to the soup stirring until it comes back to the boil.
This recipe has been added by a very close friend of mine, Bronwyn Stuart, romance author. bronwynstuart.com peanutmusings.blogspot.com |