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Classic chicken and corn soup

This chicken and corn soup recipe is a classic. Hearty, comforting and perfect for chilly nights, this soup is great for lazy weekend dinners and speedy weeknight meals alike
4
30M

This recipe first appeared in Food magazine.

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Ingredients

Method

1.Heat the sesame oil in a large pot over a high heat. Stir in the ginger and garlic for about 10 seconds.
2.Add the stock, creamed corn, drained corn kernels and spring onions. Bring to the boil.
3.Blend together the cornflour and water. Add to the soup. Cook, stirring, until the mixture boils and thickens. Reduce the heat.
4.Add the chicken. Pour the beaten egg into the soup in a thin stream, stirring the soup while you do this. Season to taste with white pepper and salt.
  • Serves 4-6.
Note

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