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–+ servings

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 5 minutes
Scotty Boxa

Hearty Chicken and Sweet Corn Soup

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Creamy chicken and sweet corn soup, slow-simmered with the aromatic depth of ginger and white pepper. The Aussie pub-classic warm-up bowl.

Ingredients

  • 600 g chicken thighs, cubed
  • 2 tbsp olive oil
  • 1 large brown onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups chicken stock 1 L
  • 2 cups sweet corn kernels fresh, frozen, or canned (drained)
  • 1 can creamed corn 420g / 14oz
  • 1/2 cup thickened cream
  • 2 tbsp cornflour mixed with 3 tbsp cold water
  • 1 tsp white pepper
  • 2 eggs, lightly beaten
  • 3 green onions, sliced to garnish

Method
 

Method
  1. Heat oil in a large pot over medium-high. Brown the chicken in batches, about 4 minutes per batch. Set aside.
  2. Reduce heat to medium. Cook onion, garlic, and ginger 5 minutes until soft and fragrant.
  3. Return chicken to pot. Add stock, sweet corn kernels, and creamed corn. Bring to a simmer.
  4. Simmer uncovered 20 minutes until chicken is cooked through and tender.
  5. Stir in the cream and white pepper. Whisk in the cornflour slurry to thicken slightly.
  6. Slowly drizzle the beaten egg into the simmering soup while stirring in one direction. The egg will form delicate ribbons.
  7. Taste, adjust salt. Ladle into bowls. Top with green onions. Serve with crusty bread.

Nutrition

Calories: 320kcal

Notes

Egg ribbons. The trick to those silky strands is stirring in one direction while drizzling slowly. Move the spoon clockwise the whole time. Stops scrambled eggs.
Speed version. Use a rotisserie chicken from the supermarket. Shred 400g of meat off it, skip the browning step, add to the pot at step 3.
Soy sauce upgrade. A teaspoon of light soy sauce gives it more umami. Optional but recommended.

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