(Recipe taken from this blogpost)
The picture at the end really doesn’t look all that fab, but it really was yum! I’m a big fan of chicken and sweetcorn soup, it’s one of the few that actually fill you up. We had large bowls with slabs of garlic bread on a pretty foul night in Melbourne, and you couldn’t really have asked for anything more hearty or satisying. The only thing extra I would do in the future is add a small tin of sweetcorn in addition to the creamed corn
Anyway. Enough blablabla from me.
500g chicken breast, cut into chunks (Since you’ll mince this, a cheaper option could be thighs?)
2 tsp potato flour/cornflour (I used the latter)
1/2 tsp salt
2 tbsp water
1l chicken stock
1 can (420g) creamed corn
1 tsp sesame oil (I love the taste of sesame oil in this soup so I was pretty generous with my amount, more along the lines of 1.5 tbsp)
A bit more salt to taste
2tbsp potato flour mixed with 2 tbsp water
1 egg, beaten
- Pop chicken, flour, salt and water into your TMX bowl.
- Hit Turbo 3 times to roughly mince the chicken and incorporate the marinade. Set aside.
- Add the chicken stock into the TMX bowl and heat for 5 mins/100 degrees/speed 1. Add the chicken back in and cook for 3 mins/90 degrees/reverse/speed 1.
- Add creamed corn (and extra corn kernels if you have it), sesame oil and salt, and cook for 5 mins/90 degrees/reverse/speed 1. Once the blade is turning, add your cornflour & water mixture through the lid to thicken the soup.
- Pour your egg mixture in a steady stream through the lid in the last 5-10 seconds of cooking, and serve immediately with as much black pepper as you like. You can also add another dash of sesame oil, and some spring onion/shallots if you have it handy!