This hearty soup will feed a crowd in a flash, but there’s one rule to making it sublime: the best quality ingredients. Here’s cookbook author and TV show host Gadija Sydow Noordien’s crowd-pleasing chicken & creamy corn soup.
Chicken and creamy corn soup
Ingredients
250g of skinless chicken breast, cubed
1 Tbsp butter
1 small onion, finely chopped
1L chicken stock
1 clove of garlic, finely chopped
1 can creamed corn
1 can corn kernels, drained
2 Tbsp corn flour (or mushroom soup powder, creamy cheese powder or even chicken a la king powder)
250ml cream (or milk, or a mixture of both)
Salt, to taste
Freshly ground pepper, to taste
½ cup water
Chilli, coriander or thyme, chopped and to taste
Method
- Heat butter in a large saucepan. Braise chicken and onions in the butter.
- Add chicken stock, garlic, creamed corn, corn kernels and seasoning. Bring to the boil, stirring.
- Combine corn flour, cream and water in a separate bowl. I add a tablespoon of chicken a la king powder, just to elevate the flavour. This is optional.
- Add to saucepan, stir and simmer until thickened.
- At this stage you may add chopped chili, chopped coriander or a sprig of thyme.
Cook’s note: If you don’t have chicken stock, use five pieces of chicken on the bone and remove the skin. Add one litre of water after lightly braising chicken and onions. Cook on medium heat and simmer for 20 minutes. Remove chicken, wait to cool, remove the bones and discard. Now follow the recipe and add the chopped cooked chicken. Yes, it’s that easy!
Photography: Supplied
