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 4 Serves
Ingredients
4 Chicken Thighs
420 Grams 1 Tin Cream Corn
420 Grams 1 Tin Corn Kernels
8 Cups Water
2 Tablespoon Cracked Pepper
1 Teaspoon Corn Flour
1/4 Cup Water
2 Cups My Master Stock
CLICK HERE FOR RECIPE:
https://chefsblog.wixsite.com/chefsblog/post/my-master-stockDirections
Dice the chicken into large chunks and add them to a pot.
Add stock to the pot.
Drain the corn kernels. Add the creamed corn and corn kernels into the pot.
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.
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!
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