My grandmother used to make chicken & corn soup for us each winter. It was one of my favourite dishes and something I crave as soon as the cooler months roll around. For the past few winter’s I’ve avoided chicken and corn soup only because of the need for creamed corn, which predominantly comes in a can, one of which I’m trying to avoid, especially because I have concerns with GMO.
In a bid to overcome this problem, this year I set myself the task of coming up with a recipe packed with flavour, that used real organic corn. The results blew my mind.
Chicken & Corn Soup
Serves: 1.5L Prep Time: 10 Min Cook Time: 20 Min
- 200g boneless, skinless chicken breast, finely chopped
- 1 clove garlic, crushed
- 3 cm piece ginger, grated
- 1.2L chicken stock
- 2 corn cobs, kernels removed
- 2 tbsp Tamari
- 1 tbsp cornflour
- 2 eggs
- 1 tbsp. fresh lemon juice
- Shredded spring onions, to garnish
- In a large pot, cook the chicken, garlic and ginger over medium heat for 2-3 minutes without colouring.
- Add chicken stock, corn kernels and tamari to the pot, before bringing to the boil. Reduce heat and simmer for 10-15 minutes. Add cornflour and continue to stir until mixture thickens slightly.
- In a separate bowl, beat the egg and lemon juice together before slowly trickling mixture into the soup. Stir with a chopstick or fork to form egg strands.
- Serve whilst hot OR allow to cool slightly before you transfer soup to a food processor to quickly separate the chicken into smaller “strands” for a near-authentic Asian aesthetic.
If you are looking for another quick and easy meal idea to get you through these cooler months, why not try my easy peasy pumpkin soup.