I love this soup. My partner doesn’t like sweet corn, so I don’t make it when he’s around. But he’s out of town for a month. With all the fresh corn around, I couldn’t resist making it. Ordinarily I’d use frozen kernels. But it’s nice to have the cobs to add extra corny flavour to the stock. I use the chicken necks to make this soup. They taste great, are SUPER cheap and I love the long thin strips of meat you get from them. I think this works really well with the strips of egg you get through the soup. So that’s my tip. I also use a tin of creamed corn to thicken the soup and add to the different corn textures. I like to finish the soup with sesame oil and spring onions for the Asian flavours, but if you don’t like sesame you could skip that.
Serves 6 as a meal, or twice that as a starter
|3||corn cobs, without the kernels (optional)|
|1||kilogram||cooked chicken necks|
|3||cups||corn kernels (fresh or frozen)|
Place all the ingredients for the stock in a large saucepan. Cover with cold water and place onto the stove on a medium-high heat. When it comes to the boil, turn the heat down so the stock gently simmers for 4 hours. Turn off the heat and allow the stock to cool. Strain the stock. Reserve the ingredients for the soup and discard the remaining solids.
Gently pull the meat from the chicken necks. Discard the bones.
Squash the carrot on the chopping board, then finely chop with a sharp knife. Do the same for the onion, garlic and ginger.
Place the chicken meat, squashed and chopped vegetables, stock, creamed corn and corn kernels in a clean saucepan and bring to the boil. Simmer for about ten minutes. Stir the soup. When the soup has a swirl going, gently pour in the beaten egg. It should cook into thin ribbons.*
Finely slice the spring onions.
Divide the soup between the serving bowls. Garnish with spring onion and a drizzle of sesame oil. Serve.
*If you’d like to store/freeze the soup, do so at this stage and continue on when you want to serve.