Champion Chicken and Corn Soup

A great warmer for those cold winter nights.

One of my favourite go to winter warmer soups. It’s easy to make and is nice and wholesome for winter, but it’s fantastic even for other seasons of the year.

Try this chicken and corn soup.

Great for the entire family or just yourself. It can be frozen and heated up any time. Any chicken stock will be fine, but it’s best with Chef’s Master Stock. This recipe is gluten free but check your corn flour and creamed corn just in case.

RECIPE

Makes Roughly 4 Serves

INGREDIENTS

4 Chicken Thighs

420 Grams-1 Tin Cream Corn

420 Grams-1 Tin Corn Kernels

8 Cups- 2 Litres Water

2 Tablespoon Cracked Pepper

1 Teaspoon Corn Flour

1/4 Cup Water

2 Cups-500 Millilitres Beef Stock or My Master Stock. RECIPE HERE:

DIRECTIONS

Dice the chicken into large chunks and add them to a pot. Add the stock to the pot. Drain the corn kernels. Add your creamed corn and corn kernels into the pot.

Preparation & Cooking Time: Roughly 9 Hours

Add water and pepper. Use a slow cooker and cook it on high for 8-10 hours. Alternatively, boil the soup in a pot. Once it boils, turn the heat on low and cook for 8-10 hours, stirring occasionally (you may need to add more water if your using a pot). Add 1 teaspoon of cornstarch and 1/4 cup of water in a dish or jug and combine. When the soup has about 1 hour left to cook, add this mixture to your soup.

Add salt and pepper to taste. Enjoy!