Chicken and sweetcorn soup

Author:: Caroline Velik
Time:: < 30 mins
Difficulty:: Medium
Serves:: 4
Special options:: Kid-friendly, Nut-free, Egg-free
Rating:: Rating: 4 out of 5 stars
12 reader ratings

This is such an easy soup. You can puree it or leave it in delicious chunky pieces. For a soup "to go", package up the garnishes separately. Also good with fresh egg noodles; pack separately with heating instructions.

Chicken and sweetcorn soup. Caroline Velik CARE PACKAGES recipes for Epicure. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik. All props stylist's own. 090220.

Photo: Marina Oliphant

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Ingredients

50g butter

2 leeks, washed and sliced

1 litre good quality chicken stock

3 fresh corn cobs, kernels removed

2 chicken fillets (500g)

salt and pepper

fried shallots to garnish

1 red chilli, sliced (optional)

fresh coriander leaves

Method

Melt butter. Add leeks and cook until softened. Add stock and bring to the boil. Add chicken fillets and corn kernels and cook over a gentle heat until chicken is cooked, about 5-10 minutes.

Remove chicken. Using a stick blender, puree the soup, leaving some chunky pieces for texture. Shred the chicken with your fingers and return to the pan.

Ladle into soup bowls, garnish with fried shallots, chilli and coriander. Serve with crusty bread.

Main ingredient:: Chicken
Cuisine:: Chinese
Course:: Starter/Entree

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4 reviews so far

Rating: 3 out of 5 stars

Cooking is all about personal taste. This is my favourite of all time soups, but in my own personal opinion, this recipe needs a little ginger at the minimum. And I myself do like some beaten egg quickly stirred in it as well, just before you finish cooking.

Commenter

Ange T Kenos

Location

Date and time

April 12, 2013, 5:58AM
Rating: 1 out of 5 stars

As an Aussie with Chinese background who's worked in Chinese restaurants and been taught by my dad who is a chef, I recommend using creamed corn in a can and quit wasting your time with corn on a cob.

Commenter

CSKN

Location

NB

Date and time

April 18, 2013, 8:50PM
Rating: 0.5 out of 5 stars

I liked this recipe, but found the taste a little "leek heavy" at the end. I added a 420g of creamed corn and now it is PERFECT for my taste. I agree that a tasteful glimpse of ginger would perk it up a little.

Commenter

McCook

Location

Melbourne, Australia

Date and time

April 22, 2013, 3:14PM
Rating: 3.5 out of 5 stars

I tried to give this 3 stars - don't know if the rating worked properly this time. I hope so.

Commenter

McCook

Location

Date and time

April 22, 2013, 8:33PM

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