Home / Fresh Sweetcorn & Chicken Soup (Easy!!) – Thermomix & Conventional Method

Fresh Sweetcorn & Chicken Soup (Easy!!) – Thermomix & Conventional Method

When the freshest of the season summer sweetcorn is available I go crazy! This summer I’ve spent some time at my brother-in-law’s amazing veggie patch and could snap off corn whenever I wanted, so have been making all kinds of recipes.

This Sweetcorn & Chicken Soup is so easy that I don’t even use a chicken stock base for this as the sweetcorn kernels and the cobs are enough to provide a wonderfully light and scented base broth for the soup.

Enjoy!

 

350g fresh corn kernels (about 2 corn), cut from cob
500g skinless boneless chicken breast
1 onion, peeled and cut into 2cm wedges
1500ml (6 cups) water
2 teaspoon salt, or to taste
1 teaspoon ground pepper
2 teaspoon Shaoxing wine*
|3 tablespoon cornflour
2 eggs, lightly beaten
2 spring onions, thinly sliced
sesame oil, to drizzle

*You can substitute with cognac or brandy

THERMOMIX TM6/TM5 METHOD

  1. To cut kernels from corn cob, place a cutting board onto a large oven tray.
  2. Working with each cob separately, stand corn on its tip and use a sharp knife to cut kernels away from the cob. The kernels will be contained within the oven tray. Repeat with the remaining cob. Set corn kernels aside and cut cobs in half. 
  3. Insert Blade Cover to TM blade.
  4. Place halved corn cobs, chicken breast, onion wedges and water into bowl.
  5. Cook 60min | 100C | SP STIR | Reverse | MC On. If boiling too much, reduce heat to 98C.
  6. Remove corn cobs and cooked chicken breast from TM bowl. Shred chicken and discard the corn cobs.
  7. Add reserved corn kernels, shredded chicken, salt and pepper to TM bowl. Continue to cook 15min | 100C | SP 1 | Reverse.
  8. Mix together the cornflour with 4 tbsp of water until combined. Set TM to 5min | 100C | SP3 then pour in Shaoxing wine followed by the cornflour mixture through lid.
  9. Turn TM to SP3 and slowly pour beaten eggs through lid in a steady stream until thin threads of egg are set through soup.
  10. Remove from heat. Pour into bowls and serve garnished with sliced spring onions and a drizzle of sesame oil.

 

CONVENTIONAL METHOD

  1. To cut kernels from corn cob, place a cutting board onto a large oven tray.
  2. Working with each cob separately, stand corn on its tip and use a sharp knife to cut kernels away from the cob. The kernels will be contained within the oven tray. Repeat with the remaining cob. Set corn kernels aside and cut cobs in half. 
  3. Place halved corn cobs, chicken breast, onion wedges and water into a saucepan.
  4. Bring to the boil then reduce to a simmer for 50 minutes. 
  5. Remove corn cobs and cooked chicken breast. Shred chicken and discard the corn cobs.
  6. Add reserved corn kernels, shredded chicken and season with salt and pepper. Return to the boil then reduce to simmer for 15 minutes.
  7. In a small bowl, mix together the cornflour with 4 tbsp of water until combined. 
  8. Gently stir in Shaoxing wine followed by the cornflour mixture and continue to stir until the soup starts to thicken. Remove from heat.
  9. In a slow steady stream, pour the beaten eggs into the soup while stirring until thin threads of egg are set through soup.
  10. Pour into bowls and serve garnished with sliced spring onions and a drizzle of sesame oil.