Chicken and Sweetcorn Soup


I spent most of my weekend between sickness and Scouting. After going home sick on Friday afternoon I managed to sleep a few hours to restore some of my health before it was time to start off on our ANZAC Day traditions. Our rover crew goes to Pancake Manor every year before attending and helping at dawn service in the city. We then go to our local march then go home and sleep all afternoon.  On Sunday I ran an info session for some rovers and then came down with a slight fever and so spent most of the rest of the afternoon on the couch with many blankets. TIP: if you are not well (eg. you have a fever) don’t expect your cooking to turn out as good as usual.  I decided I would make chicken and sweetcorn soup (a favorite of ours) to make me feel better but it didn’t turn out quite right because I forgot some ingredients and I took some shortcuts I shouldn’t have.

Today I am going to share my recipe. The correct one not the slightly dodgy version I made yesterday.

1 large onion

2 tsp crushed ginger

2 tsp crushed garlic

2-3 rashers of bacon (chopped into small pieces)

1 spring onion

500g chicken thighs (chopped into small pieces)

2 tins creamed corn

2 tbs soy sauce (optional)

salt and pepper to taste



In the bottom of a large saucepan brown the onions, ginger, garlic and bacon.

Add in spring onions and chicken.

when the chicken has started to cook on the outside add the 2 tins of creamed corn then add 2 tins worth of water.

allow soup to simmer for 30-60 mins (make sure chicken is cooked through).

add salt and pepper and soy sauce to taste.

I like mine served with a crusty bread roll or sometimes with an egg mixed through while its still hot.


Note: you can make your soup in a crock pot but you definitely need to brown your onions, garlic, ginger and bacon first (something I learnt yesterday when trying to be lazy about it).

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