We love chicken and corn soup in this house, or more accurately I should say that we love my chicken and corn soup, which was in fact my mums. Like so many good things it really is that simple to make and a really inexpensive meal too.
In the cooler weather I could eat soup a lot of the time, Geoff not as much or the girls either, aside from my chicken and corn soup. It doesn't have the gluey texture of a Chinese restaurant soup, but that could be achieved with the addition of a little water and cornflour and even stiring through some egg at the last moment. If, however, the look of this bowl tickles your fancy, here's how it goes.
For this serving, which probably yields around 4 "I love this and can't get enough" sized bowls, or 6-8 "normal" serves. It's not a precise recipe, but a method, so if you need more, up the quantities.
Take 2 chicken marylands. Remove the skin, trim any extra bits of fat and I scoop out the goopy giblets as they tend to really muck up the stock. Put in a saucepan and just cover with cold water, gently bring to a simmer and hold there to a light (but not rolling) boil. Skim the stock as it cooks and continue for about 5 minutes or until cooked.
Remove the chicken from the pan and allow to cool to a temperature you can handle.
Strip all the meat from the marylands, again removing any sinewy parts and shredding into decent sized (but not mammoth) pieces.
At this point I pour the stock into a bowl, give the saucepan a good clean as the impurities tend to adhere to the sides and return it to the clean pan. You now have a very mild chicken stock.
Return the shredded chicken to the stock and then add the corn. For this serving I added 2 425g cans of creamed corn and an additional 425g can of corn kernels. I prefer a stronger chicken flavour so also added one chicken stockcube (I prefer Starr brand).
Bring the soup up to a simmer, season if you feel required, although I generally don't est voila! It's that simple.
I have jazzed up with ginger in the stock, sprinkling finely sliced coriander and spring onions over at the end, but honestly, it's perfect just as it is.