Recipe's

Creamy Chicken Corn Soup

This is one of my all time favourite soups. Its comfort food, creamy and sweet with just the right amount of kick. I combined two family recipes here to come up with my own that’s the perfect consistency for me. Its quick and easy and the perfect soup for any time of day!

Ingredients

  • 1 cup cubed chicken breast
  • 1 small finely chopped onion
  • 1 tsp garlic
  • 1 tsp white pepper
  • half a tsp crushed green chillies
  • 1 cup fresh cream
  • 2 tbsps flour
  • salt to taste
  • 1 tin creamstyle corn
  • 1 litre of milk
  • 1 pkt knorr thick vegetable soup (optional)*
  • 1 tsp mustard powder (optional)
  • Butter/ghee for cooking

Method

Braise onion in a pot with butter, garlic, chillies, salt and pepper, mustard powder until translucent, add in chicken cubes and cook on a gentle heat until cooked through. Add a little water and allow to merge together. Add in the sweetcorn and the milk and bring to a gentle simmer, you don’t want the milk to boil, just a low gentle heat. Make a mini white sauce with the butter and flour and add to the pot to simmer until the soup thickens up. Just before serving add in your cream and a fresh grinding of black pepper.

*Optional: If you feel the soup is not thick enough still add in a few tbsps from the pack of thick vegetable soup to thicken it up some more. (Or substitute the addition of flour with a whole packet of thick vegetable), I often just go with whatever I have time for.

Once again, my hubby prefers a smoother soup, so what I do is add in half the tin of sweetcorn initially. I then blend the soup when its cooked and once its smooth I add in the rest of the sweetcorn. I like the texture of the whole kernels and its a little more aesthetically appealing to me. Garnish with either fresh coriander or some finely chopped spring onion.

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