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  1. FancyPants


    Rather than post another recipe in the Random Thread, I thought hey why not start a proper one. So I encourage all who shared delicious and healthy recipes in there to copy+paste them back into here Here's my mum's Chicken and Sweet Corn Soup. Sooo more-ish you just can't stop at one bowl. When she first started making this when I was a skinny scrawny teenager, I would eat so much of it I ended up with a semi-permanant Buddha belly. Boil up one frozen chicken in a huge pot with water just covering for 2-3 hours. Refill water to top the chicken as necessary. When finished, take the chicken carcass out and put it into a large enough container, and put both separate pot+stock and chicken container into fridge. Let sit overnight. When the fat on the top of the stock has hardened, remove it and throw away the fat layer. The stock should have a jelly like consistency. Pick the chicken meat off the carcass. I use this opportunity to use the best bits of meat, rather than all the odd-bob grody bits some restaurants chuck into theirs. Re-heat the stock and add the meat. Add two large cans of creamed corn. Keep one of the tins aside. Taste test to add salt and white pepper (black pepper's fine, but white gives it a nice warmth in comparison). If you feel it needs it you can add powdered or liquid chicken stock, but you shouldn't really need any unless you decide to make the soup in bigger quantity by adding some water which dilutes it. Crack two eggs into one of the corn tins, beat. This is the tricky bit... you have to bring the soup back up to a boil and keep stirring it so that it doesn't burn the soup. Stir stir stir, quickly dump the eggs into the outside swirl of the soup. Stop stirring constantly, but don't let the soup stop moving at all. The idea is to poach the swirled egg bits at the bottom of the pot while letting them string out as the soup slowly swirls. After a minute you should notice thick white eggs strings (rather than chunks) float to the top. Lower the temperature so the soup isn't boiling any more. If you don't get this part right (as I've screwed up a few times), it won't matter if you try it again, just adds to the thickness of the soup. Taste test again. It should be chicken-y, with the sweet flavour of the corn to counterbalance the savoury and the salt and pepper. Add more whatever corn, eggs, salt/pepper to taste. If you wanted a particularly thick soup, you can add cornflour (pre-dissolved) into the soup prior to the eggs. I don't feel it really needs it. It's hot, hearty, healthy, mouth watering, and easy to eat small amounts when you feel like you can't handle much in your stomach. Easy to freeze and then re-heat as needed also. Bon apetite!