Chicken and Sweet Corn Soup: Happy Thanksgiving!
November 27, 2008 | Filed Under Cook (almost) Anything at Least Once blog, Corn, Eggs, Fellow Bloggers, Green Onions, Scallions, Spring Onions, Holidays, Poultry, Soups/Chowders/Gumbos, Thanksgiving, Vegetables
Yes, more soup. 
It’s still cold here and I’m still tired and stressed. So, I decided to make more soup, using a recipe I found on Hallo’s blog.
Today, we celebrate Thanksgiving Day in the States. I never had Chicken and Sweet Corn Soup before as part of a Thanksgiving meal, but this is what I wanted to eat. It was definitely a good soup for a weary body and soul like mine. I felt much better after eating it.
What am I thankful for this holiday season? Many things. I’m especially thankful for all of you who stop by my blog with your very kind and encouraging comments. Without you, it would be no fun here.
Paz
Chicken and Sweet Corn Soup
1 litre chicken stock
4 slices ginger
1 tablespoon finely grated fresh ginger
4 chicken thigh fillets, skinless, sliced finely
420 grams canned creamed corn
2 cups corn kernels
salt and freshly ground pepper
sesame oil
2 tablespoons corn flour mixed with a little water, optional, to thicken soup
1 egg white, lightly whisked with 1 tablespoon water
Place the chicken stock and sliced ginger into a pot and bring to a simmer so to allow the ginger to infuse into the stock.
Separate the white from the green parts of the spring onions. Slice both finely.
Heat a little neutral oil in a large pot and when it’s come to temperature, add the sliced white part of the spring onion and the ginger. Let this gently sauté for a couple of minutes before adding the chicken pieces – just add a quarter of the chicken at a time. When the chicken has changed colour, add the creamed corn and corn kernels.
Turn the heat up a little and stir this well before adding the stock (strain off the ginger slices). Add half the sliced green parts of the spring onion and let the soup simmer until the corn has cooked through.
Taste and season with salt and freshly ground pepper and a few drops of sesame oil.
If you prefer a thicker soup, then at this stage, stir in the mix of corn flour and water.
Just before serving add in the remaining sliced spring onion greens and while stirring the soup, drizzle in the lightly whisked egg white – this sets as soon as you add it to the soup so it’s important to keep stirring to break it up and get a speckled finish.
Comments
18 Responses to “Chicken and Sweet Corn Soup: Happy Thanksgiving!”
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A deliciously comforting soup! Happy Thanksgiving!
Cheers,
Rosa
I think the number one thing to be thankful for is ourselves, so being nice to you by making a soup you wanted and needed was a great way to celebrate the holiday. Happy Thanksgiving!
hope you have a wonderful day, Paz! rest up
Soup is always appropriate for any occasion, especially when it’s a comforting soup like this one. Hope you’ve had a relaxing holiday!
~Happy Thanksgiving Paz~
~Amy~
Lovely soup Paz!
Happy Thanksgiving!
Happy Thanksgiving Paz! Glad you enjoyed the soup, you’ve made me a part of your day!
Canned, creamed corn. You know, it’s really sad, but I miss that. We’d never have it, really, when we were living in the US. But now? Now, it sounds like something that would just be so … soothing. (you must conjure up images of the Japanese Iron Chef, during Tasting And Judgment to get the correct inflection on the word “soothing.”)
I’m sorry that you’ve been stressed.
Thanks for the recipe, and for reminding me of creamed corn.
I bet this recipe would be great with left over turkey as well as chicken…I am thinking a few nice chunks of dark meat would work well with the corn
ah, a childhood favorite… my comfort food…
I love chicken corn soup. Yours looks perfect.
What a lovely soup. i have heard about the cold in new york from work colleagues who live there. Have you been working very hard -you mention stress. Look after yourself angel.
Both of your soups appeal to me, and Im not a big soup person. I really like the orzo one. Hope you had a relazing Hoilday and weekend. Take it easy.
Hi everyone: Thanks so much for stopping by.
DaviMack: LOL! I know what you mean about “soothing.” LOL!
Courtney: I never used to be a big soup person till I started cooking.
Best to all!
Paz
Since a few days have past from your posting, I hope you are feeling better and less stressed by now. The soup looks delicious.
Hmmm, what is it about sweetcorn that just makes for *the* most comforting foods?? When I feel desperately in need of comfort I make a dish of South African Sausage with creamed sweetcorn. Definitely bookmarking your soup!
hey just wanted to know how many people does this recipe serve. thanks bro
Hi Brooke:
I don’t remember how many people the soup serves. Definitely 2 people. Maybe four.
Thanks for stopping by.
Paz