Chicken & sweet corn soup

Posted by adm On October - 2 - 2011

How to cook Chicken & sweet corn soup


  • 1L (4 cups) chicken consomme
  • 2 (approximately 200g each) single chicken breast fillets
  • 1 tbs light soy
  • 2 tsp finely grated fresh gingery
  • 1 tbs cornstarch
  • 60ml (1/4 cup) h2o
  • 1 x 420g can creamed maize
  • 1 x 300g can corn kernels, rinsed, knackered
  • 100g shaved ham, thinly sliced
  • 2 egg whites
  • 1 tsp sesame oil
  • 6 green shallots, ends cut, thinly sliced diagonally
  • Saltiness & freshly ground black peppercorn

How to:

  • Place the consomme and chicken in a large saucepan and bring to the boil over high warmth. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof trough. Set aside for 5 minutes to cool slimly. Finely tatter.

  • Add the soy sauce and ginger to the consomme assortment. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme assortment. Ready, stirring occasionally, for 2 minutes or until consomme thickens slimly. Add the white-livered, creamed maize, corn and ham and prepare, stirring occasionally, for 2 minutes or until hot.

  • Use a fork to whisk the egg whites in a small bowlful. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoonful.

  • Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heating.

  • Add the sesame oil and half the green shallot and stir to compound. Taste and season with salt and peppercorn. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve now.

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