CHICKEN & SWEETCORN SOUP, quick & easy, vegan opt

Time to bring this delicious old stalwart back into fashion...

Chicken & Sweetcorn Soup
'Tasted great & the chicken was remarkable !'' Exquisitely, subtly oriental' 

Not that long ago, Chicken & Sweetcorn Soup was everyone's favourite dish when it came to Chinese food. 

Thick, luscious, with a lovely nubbly texture, it was punctuated with succulent chicken and gorgeous threads of egg.  The soup was exciting, tasty and richly satisfying.

The soup is easy to recreate at home and it's wallet-friendly.  It can be done in two stages. 

Though the whole family will love this soup, children's portions should be served without the green onion garnish.  Parents meanwhile can spice it up with hot sauce or chilli. 

Traditionally, Chicken & Sweetcorn Soup was served as an appetiser but 67 serves it over rice for for a 'more-than-a-snack-but-less-than-a-meal' supper.  It could also be served over fine egg noodl

Or add noodles of choice (flat or thin) or broken up pieces of wonton pastry.

Cost: £4.ish, less of using leftover chicken (1/24)
Feeds: 4

Ingred:

Creamed Corn
   1 1/2 tbsp butter
   1 1/2 tbsp flour
   1 cup milk or 1/2 single cream 1/2 milk
   pepper & salt
   1-2 tbsp sugar
   240gm/8 1/2oz drained sweetcorn

   4-5 spring onions, white & green separated 
   1/2 tbsp groundnut oil
   500 ml chicken stock

   large chicken breast, skin removed OR equivalent chicken thigh meat OR drumlets from wings OR leftover shredded chicken

   1 generous tbsp 25-35% reduced salt soy sauce
   2 tbsp med sherry
   1tbsp/15gm/1/2oz finely grated peeled fresh ginger

   2 med eggs
   1 tbsp toasted sesame oil

Garnishes:  finely sliced green of spring onions
                 fresh red chilli, seeds & membranes removed; thinly sliced
                 chilli flakes
                 chilli sauce

Optional: cooked white rice
             1 nest fine egg noodles per person, cooked and drained
              white pasta

Method:


Creamed sweetcorn

1. Melt butter over med heat; add flour; stir, cook 5 mins or until smelling toasty
2. Whisk in 1/2 cup milk; then second half; cook till thick - about 7-10mins 
3. Add salt, pepper & sugar then drained sweetcorn; stir & cook a minute or so or until sugar is dissolved; pour into a container (this can be done a day ahead and stored in the fridge)

Soup

1. If using raw chicken breast, halve vertically; cut into half inch slices
2. Mix sherry, soy sauce & ginger in flat bowl; add chicken; stir; rest 10 mins
3. Finely chop spring onions, keeping green & white separate
4. Heat groundnut oil in large saucepan over high heat, add white of spring onions, stir
5. Add chicken plus marinade and chicken stock; bring to a boil, reduce heat to simmer; cook chicken 5-10 mins or until all pink is gone from centre (if using leftover chicken cooked till warmed through)
6. Add creamed corn and 250ml water or stock; turn heat up
7. Beat eggs lightly - yolks and whites can still be separate - pour into pot from a height, stirring quickly with chopsticks or a whisk to break up the threads
8. Turn heat down to simmer; cook 5 mins
9. Stir in finely chopped green onions before serving

Comments:

'The soup tasted great but microwaving made it separate.' Political agent
The flavours are beautifully blended and exquisitely oriental; I loved the contrast of nubbly niblets, succulent chicken and creamy base.' Retired writer

Tips:

• Reheat on low on stovetop; don't microwave
• For vegan option, replace chicken with cubed tofu; replace milk and cream with vegan versions and dispense with egg
• For a change to the original version, 5 minutes before cooking time is up, add half a mug of frozen peas and a generous handful of diced mushrooms

  Go to Recipes on Nav Bar for more Soup recipes...

(Questions & comments, pls email  b67goingon50@yahoo.co.uk 

and say if they can be included in the blog)  
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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.