Author Topic: Chicken and sweetcorn soup  (Read 14546 times)

Offline Paul

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Chicken and sweetcorn soup
« on: April 30, 2009, 10:03:26 am »
Chicken and sweetcorn soup

Serves 4 (or 2 very hungry people!)

1 tin creamed corn
Canola oil
2 spring onions
20 cent size chunk of ginger
2 chicken breasts cut into chunks
1 tablespoon mirin (Asian food shop)
1 teaspoon  salt
500ml chicken stock or water
2 tablespoons light soy sauce
1 tablespoon cornflour mixed with 2 tablespoons water and 2 teaspoons sesame oil
1 egg
1 tablespoon black vinegar (Asian food shop)



Blitz spring onion and ginger on 6, scrape down
Add 1 tablespoon Canola oil and cook on speed 2 at 100 C for 3 minutes
Add chicken and blitz on 6-7 until minced
Add mirin and salt and chicken stock
Cook for 15 minutes on 100 speed 1 or 2 (enough to keep it circulating slowly)
Tip out some hot soup into a cup and add the cornflour mixture, stir, then tip this back into TMX
Reduced temperature to 90 C and mix for 1 minute on speed 1 or 2.  Turn off heat
Mix egg with a pinch of salt and some oil, and pour on top of soup.  Mix on 3-4 for about 30 seconds
Test for seasoning before serving, I like to put some sesame droplets on top


I love chicken and sweetcorn soup.  Once when I was 19, I had glandular fever and this was the only thing I could eat.  My poor Mum and Dad had to drive daily to a distant restaurant to get it for me - the local one had a yukky version which I did not crave!  This is much nicer than those bright highlighter-yellow fluorescent versions you get in cheap Chinese restaurants.  This recipe is derived from a crab soup recipe of Stephanie Alexander, who in turn has tweaked it from Irene Kuo.  I hate crab, hence the chicken.  Stephanie uses fresh sweetcorn, you can but I find the texture is wrong for this soup.  Irene uses tinned corn (not creamed corn) but again I think creamed corn gives the right consistency.  It would be easy to adapt the recipe and use fresh corn though, maybe cook it a bit longer.  I think this has to be my favourite soup.


Offline brazen20au

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Re: Chicken and sweetcorn soup
« Reply #1 on: April 30, 2009, 10:42:51 am »
creamed corn is REALLY easy to make in the thermomix too ;)
Karen in Canberra :)
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Offline Paul

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Re: Chicken and sweetcorn soup
« Reply #2 on: April 30, 2009, 10:44:18 am »
I suspected it might be!  How do I do it?

Offline judydawn

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Re: Chicken and sweetcorn soup
« Reply #3 on: April 30, 2009, 12:02:43 pm »
We are a chicken soup family too.  When my 39 year old daughter is ill, all she wants is some of my chicken soup and at the moment her 4 year old daughter only wants chicken soup (and she isn't sick).  Mind you, all that changed the other night when I took them down a casserole dish of moussaka and the little one came back for seconds!  Will try your version Paul.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline brazen20au

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Re: Chicken and sweetcorn soup
« Reply #4 on: April 30, 2009, 11:20:11 pm »
i can't quit remember LOL but I will google later and remind myself and report back ;)
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
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Offline Thermomixer

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Re: Chicken and sweetcorn soup
« Reply #5 on: May 01, 2009, 05:43:28 pm »
I suspected it might be!  How do I do it?

If you place a can of corn kernels, including some of the "juice" and blitz on 8 or 9 for 20 or 30 seconds then it should resemble creamed corn,  Add more water or "juice" til right consistency.

Raw corn - scrape kernels off cob, blitz, add some water as needed - can't be too difficult ?
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Offline thermogirlshaz

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Re: Chicken and sweetcorn soup
« Reply #6 on: October 04, 2010, 04:18:48 pm »
I think that the creamed corn is the best in this recipe .   :)

Offline Thermomixer

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Re: Chicken and sweetcorn soup
« Reply #7 on: October 15, 2010, 05:21:30 am »
Thanks TGshaz & welcome to the forum  :-* :-* :-* :-* :-*
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