Corn is so simple to grow and seems to love our Queensland climate. The last of our corn was put to good use in this nourishing Chinese style soup. For those of you who don’t know that I once worked in a Chinese Restaurant as my first job – I did. Anyways my mum use to love chicken and corn soup from them and she also made her own version using tinned corn.
Being the farmer that I am with a silly amount of corn ready to harvest all at once. I put about five cobs of them to good use to make this soup. Some of you will be familiar with the Chinese style soup I am talking about and how it is usually quite runny and smooth. This is a more chunky rustic version. If you want though you could possibly blitz the corn to a smooth paste, it’s up to you.
- 2 tbsp olive oil
- 1 x chicken breast, cut into small squares
- 1 lge shallot, finely sliced
- 2 cups of fresh corn (5 cobs)
- 500ml chicken stock
- 200ml of water
- 1 x egg, whisked
- In a large saucepan heat the olive oil over a medium heat and cook the chicken stirring continuously. Remove once browned and put to the side.
- In the same saucepan add ¾ of the shallots and soften slightly. Add the corn and cover with the chicken stock and water. Bring to the boil and then reduce to a steady simmer and cook for 30minutes. Break up the corn with a potato masher or use a stick blender to give it a little whizz but leaving some of the corn kernels still whole.
- Add the chicken back to the saucepan and cook for a minute. In the meantime crack the egg in to a cup and whisk it. Pour the egg mixture into the soup and turn off the heat. Stir the egg through and then season with salt and pepper. Serve immediately with the remaining shallots on top.