Hey, you know I wouldn’t share it if I didn’t think it would knock your socks off.
I picked up a five year-old issue of Woman’s Weekly at the Doctor’s surgery yesterday, while I was waiting to see the podiatrist. Julie Goodwin of Master Chef fame was on the cover promising 20-minute recipes to feed the family.
Among them was a very tasty looking chicken and corn soup.
Now, I have a chicken and corn soup recipe that has been tried and tested in my house (off the back of the Campbell’s Chicken Stock carton). My kids love it and actually ask for it! They see it as a treat.
But I was curious to see what a Master Chef puts in hers. On scanning the recipe I noticed it wasn’t all that different to mine except that Julie’s included bacon and shallots and mine didn’t. Whereas my recipe includes creamed corn and diced onion and Julie’s didn’t.
SO. This recipe includes the lot!
It’s quick and easy too. I whipped it up tonight after arriving home from after-school sports. From start to finish it took me about 30 mins (10 mins prep + 20 mins cooking). And I have to tell you, it was ah-mazing!
Knock Your Socks Off Chicken & Corn Soup
- 6 slices short cut bacon, chopped
- 1 small brown onion, diced
- 800g chicken thigh fillets, cut in 3cm pieces
- 1 litre chicken stock
- 1 litre water
- 1 410g can corn kernels
- 1 410g can creamed corn
- 1 cup of chopped shallots
- 2-3 tblsp olive oil
- 4 good tblsp plain flour
- extra shallots to garnish
1. In a large deep pan, brown chicken in batches in a little oil. Remove from pan and set aside.
2. In the same pan cook onion and bacon over medium heat in a little olive oil until onion is translucent.
3. Turn down the heat, add the flour and stir through the onion and bacon for 1-2 minutes.
4. Slowly add the chicken stock, stirring continuously.
5. Add water and chicken, bring to the boil and then simmer over a low heat for 20 mins, stirring occasionally.
6. Stir through corn kernels, creamed corn and shallots.
7. Serve with extra shallots as garnish, and a crusty bread roll and you’re DONE.
I’m telling you, it was YUM. We all had plenty and there’s still a lot left over so I’m going to say it serves 8.
Give it a crack and tell me what you think. Socks on or off?
Would you give this recipe a try?
Linking with Leanne for The Lovin’ Life Linky