I was very inspired by my chicken noodle soup experiment a few weeks ago. This time I decided to make a thicker soup spiced with cumin. The result was delicious.
Since I accidentally purchased normal corn instead of creamed corn, I whizzed the corn in the food processor to blend it up. However, I understand that this is not how they make creamed corn in the supermarket. So, if using purchased cream corn you may need to add extra water / chicken stock. Just experiment and see how you go.
Ingredients (serves 2-3 as a main meal)
1 chicken breast trimmed
1 tablespoon olive oil
1 brown onion finely chopped
2cm knob ginger thinly sliced
3 cups chicken stock or chicken consomme
1 (approx) 400g tin creamed corn
1 (approx) 400g tin ordinary corn
(or 2 tins ordinary corn, one tin whizzed in food processor)
2 spring onions thinly sliced
1 teaspoon cumin
1 teaspoon sesame oil
Crusty bread to serve
Method
Cook to chicken in a small fry pan. Slice and set aside. Heat the olive oil in a saucepan and cook the onion until soft. Add the ginger and cook for another minute or so. Add the corn and chicken stock and bring to the boil. Simmer for a few minutes until thickened. Add the cumin, 3/4 of the spring onions, the sesame oil and chicken. Stir and ensure all ingredients are heated through. Serve topped with remaining spring onions and crusty bread.
