CookingAndRecipeTips.com

Chicken and corn go together very well whether as a BBQ chicken with salad, corn, pineapple and beetroot, or as a soup such as described here.

Chicken And Corn Soup

Ingredients:

1 kg chicken pieces or 1 small chicken
1 large onion
8 cups water
2 cups hock (or any dry white wine)
2 tsp salt
¹/₄ tsp saffron
1 large can (440 g) whole corn kernels
salt and freshly ground pepper
2 egg yolks
150 mls cream
chopped parsley
bread croutons

Method:

1. Simmer the chicken pieces and onion in water, hock, salt and saffron for 1 hour.
2. Remove chicken, allow to cool then shred meat from the bones.
3. Remove onion from stock.
4. Replace meat in the stock and add drained corn kernels. Simmer for 10 minutes.
5. Remove excess fat and season to taste with salt and pepper.
6. Lightly beat egg yolks and add cream. Stir a little of the soup into the beaten egg yolks and cream, then stir back into the soup.
7. Reheat but do not boil.
8. Serve garnished with parsley and bread croutons.

Serves: 10

Preparation time: around 1 ¹/₂ hours

Tips

If you do not have 90 minutes to prepare this, you can cheat a little by buying a barbecued chicken and using chicken stock. Add the stock powder to the water and hock etc and bring to the boil. Strip the meat off the chicken and add it to the stock.

Unless there is a real reason to use just yolks or whites I tend to use the whole egg. Otherwise I end up with a collection of whites or yolks that gets thrown out a few weeks later when they are discovered at the back of the fridge. So, although this recipe calls for egg yolks, I use the whole egg. The saffron already gives it the nice rich yellow colour.

Variations

You can also use crab meat for this recipe. You can use chicken stock and then add the crab meat at the simmering stage.