SWEET CORN CHICKEN SOUP RECIPE : THE SKINNY COOK

Chicken Soup
Sweet Corn Chicken Soup

Makes 3 servings in 1 hour 30 minutes
Posted by The Skinny Cook  : 16 December 2005

 VEGETABLES / Eurasian / Soup / Stove / No marination

My wife Jessy is a soup lover and a corn lover.

Myself I love making soup and sometimes I am a corn-y person : the ideal Eurasian match.

All this results in the following Eurasian soup. Jessy , "only being objective", finds it delicious.

Myself, I find it looks a bit like shark-fin soup. I said a bit...

  INGREDIENTS

• 1/2 inch fresh ginger, finely grated
• 1 corn cob
• 2 cups (half a liter) chicken stock
• 3 teaspoons corn-flour
• 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 stock :
• 8.75 ounce (250 gr) chicken with bone
• 1 onion
• 3 cloves garlic
   

  PREPARATION

1. Make 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 corn-flour and the little water together until smooth.
9. Add the corn-flour - water mixture to the pot, stirring continuously. Stir over medium heat until the soup boils and thickens slightly. (Add more cornflower 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.