Name: Classic chicken and corn soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon sesame oil; 1 knob ginger, grated; 2 clove garlic, crushed; 6 cup homemade or good-quality chicken stock; 1 410g tin creamed corn; 1 410g tin corn kernel; 1/2 cup thinly sliced spring onion; 1/4 cup cornflour; 1/4 cup water; 1 cup shredded cooked chicken; 1 egg, lightly beaten; white pepper and salt

Classic chicken and corn soup

This chicken and corn soup recipe is a classic. Hearty, comforting and perfect for chilly nights, this soup is great for lazy weekend dinners and speedy weeknight meals alike

This recipe first appeared in Food magazine.

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Ingredients

2 teaspoon sesame oil

1 knob ginger, grated

2 clove garlic, crushed

6 cup homemade or good-quality chicken stock

1 410g tin creamed corn

1 410g tin corn kernel

1/2 cup thinly sliced spring onion

1/4 cup cornflour

1/4 cup water

1 cup shredded cooked chicken

1 egg, lightly beaten

white pepper and salt

Method

1.Heat the sesame oil in a large pot over a high heat. Stir in the ginger and garlic for about 10 seconds.

2.Add the stock, creamed corn, drained corn kernels and spring onions. Bring to the boil.

3.Blend together the cornflour and water. Add to the soup. Cook, stirring, until the mixture boils and thickens. Reduce the heat.

4.Add the chicken. Pour the beaten egg into the soup in a thin stream, stirring the soup while you do this. Season to taste with white pepper and salt.

Serves 4-6.

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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