Chicken and Sweet Corn Soup.

Well, summertime in Germany is definitely over.


It was 12 degrees and raining today, which is a typical Melbourne winter day. Unfortunately, winter won’t officially start here for a couple of months. So it’ll be cold here for a while. The upside of that is the wintery food 🙂 I’m sick at the moment and so have been pretty much constantly eating. Something I always love when it’s cold or when I’m feeling sorry for myself is a good soup. This is a good one to make the day after roasting a chicken, because you can use the tiny leftover bits of chicken from the carcass (ugh, ugly word, sorry), and put them into a new tasty warming meal. It’s super easy too!

All you need is corn, chicken stock, and some shredded chicken. Optional extras are chilli flakes, creamed corn, sesame oil, and spring onions. I don’t like creamed corn so I just tend to use normal corn kernels and just blend them up a little, to make them a bit creamy. Add about 4 cups of blended corn (or mixed creamed corn and regular corn), 2-3 cups chicken stock (make it as thick or as thin as you like, I love thick soups). Heat that all up. Once it’s hot add the sesame oil, chilli and chicken, and some salt and pepper if you like. Using sesame oil here is totally optional but it does give it an oriental flavour that I think makes it way better.

That’s it! Sprinkle with chopped spring onions and serve.


This goes nicely with some fresh vietnamese spring rolls (recipe to follow soon – once I’m not sick anymore) and hoisin sauce for dipping. 




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