Easy chicken corn soup recipe

Impress yourself, your family or your guests with this easy chicken corn recipe so you will enjoy a delicious and filling chicken soup.

Makes 3 servings in 1 hour 30 minutes (included homemade chicken stock), originally posted by The Skinny Cook, 16 December 2005 (Vegetables / Eurasian / Soup / Stove / No marination).

My wife is a soup lover and a corn lover. Myself, I love making soup and tried to make something delicious with corn. All this results in the following soup, which my wife – "only being objective" – , labels as delicious. Personally I find you can never go wrong once you start with a good, homemade chicken stock. For those who love easy recipes: do give it a go!

Recipe for chicken corn soup

• 1/2 inch (1.25 cm) fresh ginger, finely grated
• 1 corn cob
• 2 cups (half a liter) chicken stock
• 3 teaspoons corn-flour
• a little water
• 7 to 8 ounce (220 gr)  can creamed corn
• 3 spring onions, finely chopped
• soy sauce to taste (1 to 2 soupspoons)
• salt to taste if you don’t want to add more soy sauce
• freshly ground black pepper to taste, (I love to add a lot)
• For the homemade chicken stock :
• 8.75 ounce (250 gr) chicken with bone
• 1 onion
• 3 cloves garlic

How to make chicken corn soup

1. Prepare an easy chicken stock with the chicken, onion, garlic : put in 2 1/2 cups (about 1,25 liter) of water and let boil for one hour. (Main thing is to get the chicken cooked, as afterwards we need the meat.)
2. No need to remove the fat on top of the stock, as we are not going to add any oil.
3. Steam the corn cob until tender (which will take 10 to 15 minutes).
4. Leave it to cool so you can handle it easy. Then with a knife : cut the corn kernels from the cob. Throw away the cob.
5. Remove the cooked chicken from it’s bones and shred the meat.
6. Heat the stock in a clay pot and add the corn, chicken and ginger.
7. After boiling, reduce the heat and leave the soup to simmer, uncovered for 5 minutes.
8. Blend the cornstarch with the little water together until smooth.
9. Add the cornstarch-mixture to the pot, stirring continuously. Stir over medium heat until the soup boils and thickens slightly. (Add more cornstarch if after 1 minute of boiling, you still want the soup to be thicker).
10. Reduce the heat, add the creamed corn, spring onion and stir gently to combine.
11. Season to taste with soy sauce, salt and pepper and leave to simmer for a further 5 minutes before serving immediately.