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
- 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.)
- No need to remove the fat on top of the stock, as we are not going to add any oil.
- Steam the corn cob until tender (which will take 10 to 15 minutes).
- 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.
- Remove the cooked chicken from it’s bones and shred the meat.
- Heat the stock in a clay pot and add the corn, chicken and ginger.
- After boiling, reduce the heat and leave the soup to simmer, uncovered for 5 minutes.
- Blend the cornstarch with the little water together until smooth.
- 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).
- Reduce the heat, add the creamed corn, spring onion and stir gently to combine.
- Season to taste with soy sauce, salt and pepper and leave to simmer for a further 5 minutes before serving immediately.