Chicken and sweetcorn soup like mum used to make

I really love this soup; my mum has made it all my life and I now make it for my children, who adore it, too

Perfect winter family food: Sarah Pound’s chicken and sweetcorn soup

Sarah Pound

less than 2 min read

11:14AMJune 11, 2024.

Updated 3:50PMJune 11, 2024

The Weekend Australian Magazine

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I really love this soup; my mum has made it all my life and I now make it for my children, who adore it, too. Her secret is to cook the corn cobs in the stock to create lovely flavour.

Try my other recipes too: chicken korma pie and pasta alla norma.

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Sarah Pound cooks wholesome family food.

Wholesome by Sarah.

Chicken and sweetcorn soup

Ingredients

• 1.5 litres chicken stock
• 3 corn cobs
• 500g chicken tenderloins
• 2 x 400g cans creamed corn
• 2 teaspoons finely chopped ginger
• 4 spring onions, finely sliced
• 1 tablespoon soy sauce
• 1 egg, lightly whisked
• Salt flakes and freshly ground black pepper

Method

1. First, get a good flavour base going. Place the chicken stock, corn cobs and chicken in a large, heavy-based saucepan over medium-high heat and bring to the boil. Turn the heat down to low and simmer for 10 minutes to cook the corn and chicken and develop flavour.
2. Remove the corn cobs and chicken from the pan. Cut the kernels from the cobs.
3. Shred or chop the chicken. Set both aside.
4. Add the creamed corn and ginger to the pan and stir well. Return the corn kernels and chicken to the soup and simmer for 10 minutes.
5. Stir in the spring onion and soy sauce, then pour in the egg and whisk with a fork for 2 minutes until the whisked egg forms fine ribbons in the soup.
6. Check the seasoning – you may not need any salt because of the stock – and add pepper to your liking, then serve.

Serves 6

This is an edited extract from Wholesome by Sarah, by Sarah Pound.