Name: Chicken and Corn Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 3 corncob; 1 tbs oil; 4 spring onion; 2 tsp grated ginger; 1 L chicken stock (liquid); 1 tbs rice wine; 1 tbs soy sauce; 1 barbecued cooked chicken finely chopped shredded small; 1 tbs cornflour; 2 tbs water; 1 tsp sesame oil; 420 g cream-style canned corn

by Shannon Last updated on 05/05/2025

This is a delicious soup and it does not have eggs which means there is no curdling. Give it a try!

- Shannon

Ingredients

3 corncob
1 tbs oil
4 spring onion
2 tsp grated ginger
1 L chicken stock (liquid)
1 tbs rice wine
1 tbs soy sauce
1 barbecued cooked chicken finely chopped shredded small
1 tbs cornflour
2 tbs water
1 tsp sesame oil
420 g cream-style canned corn

Method

Step 1

Cut corn kernels from cob.
Step 2

Heat oil in large saucepan and cook spring onion and ginger for 1 minute. Add corn, stock, rice wine and soy sauce.
Step 3

Bring slowly to boil and reduce heat. Simmer for 10 minutes. Add chicken.
Step 4

In a bowl, blend cornflour with 2 tablespoons water to make a smooth paste. Add sesame oil and cornflour mixture to soup and simmer until slightly thickened.
Step 5

Stir in creamed corn, cover and simmer for 10-15 minutes.
Step 6

Season to taste, serve hot.