I can truly say this is the The Ultimate Chicken and Corn Soup. It is velvety and creamy, yet packed with chicken flavor.

The Ultimate Chicken and Corn Soup is the result of trying, recipe after recipe to find the perfect chicken soup. I was after a thick, luscious and rich soup, not a light healthy broth.

Then I recently ate it at a function. The best chicken soup I have ever tasted. I asked for seconds, but I did not have to guts to ask for the recipe. While eating the soup, I made mental notes, flavors I tasted…. textures. I could not wait to get to my kitchen. So here it is, I hope you enjoy it too.

The Ultimate Chicken and Corn Soup

serves 8

Ingredients

2 medium size leeks – finely chopped

a few sprigs fresh thyme

1 bay leaf

45 ml butter

4 chicken breasts with skin ( the skin is important)

2.5 liters chicken stock – I use Woolworths Liquid Stock Concentrate

1 x 410 g KOO Whole Kernel in brine – drained

3-4 cobs of corn – cooked in water until soft 30 ml butter

30 ml butter

5 ml smoked paprika

salt and white pepper

1 packet Cream of White Onion Soup

15 – 30 ml cornflour – depending on how thick you want your soup

250 – 300 ml cream

salt and white pepper

soft herbs to serve

Method

Preheat oven to 200 C. Heat the butter in a big pot, add the thyme and bay leaf and fry the leeks until soft, but not entirely broken up. Remove the skin from the chicken breast and place the skinless breasts in the pot. Add the stock. Poach the chicken on low heat until it is plump and soft. This takes about 20-25 minutes. Remove the chicken breasts and cut into bite-size chunks. Keep aside. Mix the packet of soup and the cornflour with a little cold water and stir it into the stock. Allow to thicken and add the cream. Taste the soup and adjust the seasoning. Add the cut up chicken and canned corn to the soup.

Now for the interesting bits.

Flatten and stretch the chicken skin and place on a baking sheet, lined with baking paper. Season with a little salt. Place another piece of baking paper on top and top that with another baking sheet. You want to press the chicken skin. Place in the oven for about 10-15 minutes. Check regularly. In the meantime, mix the smoked paprika, salt and white pepper with the 30 ml butter and rub it all over the cobs of corn. Place on a baking sheet in the oven and roast until it has char marks. You can also use your blow torch for this. When the corn is done, use a sharp knife and cut the corn off the cobs. Add the corn to the soup, but keep some for garnishing.

Serve the soup with fresh micro herbs, some charred corn and the crispy chicken skin. Please let me know what you think of this soup.

Cook’s Notes:

*You can use fresh corn, but for me, it is all about different textures and the canned corn has a softer texture.

*If you have  issues about packets of soup, just increase the amount of cornflour.

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