Chicken Sweetcorn Soup

Chicken sweetcorn soup is a crowd favourite. To create a flavoursome sweetcorn soup, it starts with the stock. You can get creative with any stock as that will be the base for your soup. For this recipe, we’ve kept the soup simple with a table hen, a few key vegetables, spring onion and ginger. Carrots, celery and sweetcorn have a sweetness to it, that will make your soup lighter. The table hen is a mature hen that gives out an amazing depth to your stock. 

Chicken sweetcorn soup
Prep Time
10 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 30 mins
 

This comforting soup is a takeaway favourite, it’s extremely easy to do but requires time to create a flavoursome broth that is the foundation of your sweetcorn soup. You can skip making the homemade stock and use ready-made stock if you are short on time. Table Hen or Stewing Hen can be found at your local Chinese grocer- they are essentially retired hens and provide an extremely flavoursome base. If you can’t source this, then don’t worry as you can swap for any chicken. 

Course: Soup
Cuisine: Chinese
Keyword: chicken, soup, sweetcorn
Ingredients
Ingredients
Chicken Stock
  • 1 Table Hen
  • 4 Stalks of Celery
  • 2 Carrots
  • 1 Sweetcorn – halved
  • 3 Thick slices of ginger
  • 1 Stalk of Spring onion
  • 2-3 Litres of cold water so chicken is ¾ covered.
Sweetcorn soup
  • 1 Litre Chicken stock
  • 500 g diced chicken
  • 1 egg beaten
  • 1 Canned creamed corn
  • 1 Can whole corn kernels
  • ¼ cup cornstarch
  • ¼ cup water
  • 2 teaspoon salt to taste
  • Spring onions
  • Coriander to garnish
  • Corn cob for serving
  • Kimchi mixed into butter optional
Instructions
  1. Make the chicken stock for the sweetcorn soup. Wash the table hen and place in large stockpot along with all the vegetables and cold water. Bring to a boil and let it simmer for 3 hours.
  2. Once the stock is done, skim the top off of any excess oil. In another stockpot, place 1 litre of Chicken stock and bring to a boil.
  3. Add your diced chicken and let it poach for 5 minutes. Add the creamed corn and corn kernels to the pot. While stirring the pot, add your beaten egg and keep stirring. Grab a small bowl and place water and cornstarch to make a solution.
  4. While stirring the pot, add the cornstarch solution so it mixes in well.
  5. Add salt and pepper to the soup. Add more according to taste.
  6. Charred the corn cobs.
  7. Serve with spring onions, coriander and charred corn cob with butter with kimchi.

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