Creamy chicken and corn soup

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

This soup can be stored in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator.


1 litre (35 fl oz/4 cups) water

1 litre (35 fl oz/4 cups) chicken stock

1 small carrot, coarsely chopped

1 celery stalk, trimmed, coarsely chopped

1 small brown onion, coarsely chopped

1.5 kg (3 lb 5 oz) whole chicken

25 g (1 oz) butter

35 g (1¼ oz/¼ cup) plain (all-purpose) flour

2 tablespoons lemon juice

310 g (11 oz) tin creamed corn

150 g (5½ oz/1 cup) frozen corn kernels

125 ml (4 fl oz/½ cup) pouring (whipping) cream

¼ cup snipped chives


1. Combine the water, stock, carrot, celery and onion in a large saucepan over medium-high heat. Bring to the boil, then reduce the heat to a simmer. Add the chicken, cover and simmer for 1 hour or until the chicken is cooked and the juices run clear when it is pierced through the thickest part (between the thigh and body). Remove the chicken from the pan. Simmer the broth, covered, for a further 30 minutes. Strain through a sieve or colander lined with muslin (cheesecloth) into a large heatproof bowl. Discard the vegetables. Clean the pan.

2. Melt the butter in the cleaned saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Gradually stir in the strained broth and lemon juice. Stir until the mixture boils and thickens slightly. Stir in the creamed corn, corn kernels and cream. Reduce the heat and simmer for 20 minutes.

3. Meanwhile, carve the chicken, remove and discard the skin and bones. Shred the meat coarsely. Add the chicken to the soup. Stir until heated through. Serve sprinkled with the chives.