Our boy loved chicken and sweetcorn soup from the first spoonful he ever had as a three-year old in the local Chinese restaurant. It’s firmly entrenched as a must-have when we go out, and it’s now as a treat when we stay home. I’m not convinced that half the taste isn’t in the fondness that comes with early childhood memories, but it probably doesn’t really matter.
The thing is, it’s a treat that tastes great and is so easy to make, especially if you just buy the creamed corn (as we do), and if you bought some chicken stock (we prefer to make our own). But even if you made your ingredients from scratch, it wouldn’t be too much work. You’d just need to allow enough time to make the stock.
Chicken and sweet corn soup
- 1 litre of chicken stock
- ½ kilogram of chicken breast fillets (1 large or 2 small pieces)
- 1 tablespoon of soy sauce (optional)
- 2 teaspoons of finely grated fresh ginger
- 1 tablespoon of cornflour
- 1 tin of creamed corn (about 400 grams)
- 1½ cups of corn kernels (or 1 tin)
- sliced spring onions (scallions)
- salt and pepper
- In a large saucepan, simmer the chicken stock and chicken breasts for 5 to 10 minutes, until the chicken is cooked.
- Take the chicken out of the stock to let it cool, then use a fork to shred it.
- Take a spoonful of the stock and mix it with the cornflour in a small bowl to form a runny paste. Gradually pour this back into the stock, stirring all the time.
- Add the soy sauce and ginger to the stock. Simmer for a few minutes until the stock thickens.
- Add the chicken, creamed corn and corn and simmer for a few more minutes.
- Add salt and pepper to taste.
- Serve and garnish with the spring onions.
You can leave the soy sauce out (just add more salt), or substitute with Maggi seasoning if you can’t tolerate soy. A lot of versions of this also contain egg, but it works just as well without it.