Chicken & Corn Soup

Posted by: Scott Ko

This recipe is brought to you by the Corner Chicken Shop situated at the Queen Victoria Market. The Corner Chicken Shop has a dedicated band of followers stocking a range of organic free-range chicken and game meats.    Simple, easy and delicious! 

Ingredients (serves 4)

  • 1/ 2 a cooked free range chicken, meat removed from the bone
  • 2 cups (500ml) chicken
  • 1 tbs olive oil
  • 1 egg lightly beaten
  • 310g can creamed corn
  • 1 tbs cornflour dissolved in 2tbs water
  • 1 stalk of spring onion, sliced
  • Crusty buttery bread to serve


  1. Place the stock in a large pan with 2 cups (500ml) water. Bring to the boil, then simmer for 10 minutes over medium-low heat.
  2. Meanwhile, cut the chicken into small pieces. Add to the soup along with the creamed corn and return to the boil. Reduce heat to medium-low and slowly add the cornflour stiring continuosly until thickened. (You may need to add a little extra water if the soup becomes too thick)
  3. Whilst still on a very low heat, stir in the lightly beaten egg and remove from heat. Add the spring onion. Season to taste with a little sea salt and plenty of black pepper.
  4. Ladle soup into bowls and add a dash of soy sauce over the hot soup serve with the crusty bread.

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