Hearty Chicken Sweetcorn Soup

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.

If you are short on time creating a stock, you can use store-bought chicken stock (*gasp*), but it is better using homemade chicken stock.

Course: Soup

Cuisine: Chinese

Keyword: chicken, soup, sweetcorn

Ingredients

Chicken Stock

1 Table Hen or regular chicken

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

To Garnish

Spring onions

Coriander

Instructions

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.

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.

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.

While stirring the pot, add the cornstarch solution so it mixes in well.

Add salt and pepper to the soup. Add more according to taste.

Charred the corn cobs.

Serve with spring onions and coriander.