Original recipe
CHICKEN AND CORN CHOWDER
We have been making this recipe for over thirty years, it is so easy and can easily be upscaled to feed a crowd. It is great campfire food.
Chicken and Corn Soup
Ingredients
- Pre-cooked roast chicken, bones removed and cut into pieces
- 1 onion, chopped
- 1 clove garlic
- 1 litre chicken stock or equivalent made from stock powder
- 1 can corn kernels
- 1 can creamed corn
- Dash of chilli sauce
- Juice of half lemon
- Zest of a lemon
- Chicken stock powder, additional, to taste
- Pepper
- Additional water if required
- 3 spring onions, whites and some of the green part, finely sliced
- 1 tsp corn flour for thickening if required (thinned with some liquid from the soup)
- OPTIONAL – 1/2 cup kefir or 100g cream cheese thinned with some liquid from the soup
Method
- Cook the onion and garlic in a small amount of oil until tender, add the stock, creamed corn and corn kernels, and return to heat through. Add chicken and leave for the flavours to develop.
- Add chilli sauce, lemon juice, adjust seasoning – adding chicken stock powder and pepper if necessary.
- Add extra water if the soup is too dense. Thicken with cornflour (add 1 tsp of cornflour to some liquid from the soup, stir well to remove any lumps, then add to the soup when it is off the heat).
- For a creamier soup add some kefir or cream cheese (mix with some soup, to remove any lumps first).
- To serve, sprinkle the finely sliced spring onions and lemon zest over the soup. Add freshly ground pepper.
Topping for soup – spring onions and lemon zest