Sweetcorn, Chicken & Crayfish Tail Soup

Sweetcorn soup is a light, comforting soup known for its gentle sweetness and smooth, silky texture.The flavour is mildly sweet and savoury, coming from fresh or creamed sweetcorn simmered in a simple broth. Aromatics like fresh ginger or ground ginger can be used. And in many versions, the soup is lightly thickened using creamed corn or as in this recipe simply blending the sweetcorn kernels. With the addition of crayfish tails to complete the dish.  

Serves 6 – 10

Suitable for: GF, LF 

Contains: Crustaceans, Celery, Egg 

Soup Ingredients 

• 1.8kg/ 1 x medium, whole chicken 
• Cold water 
• 2 x medium sized shallots
• Ground white pepper to season 
• Table salt to season 
• 6 x garlic cloves 
• 1 x tbsp ground ginger 
• 2 x Knorr chicken stock cubes 
• 5 x 340g tinned sweetcorn  
• 5 x tbsp cornflour 
• 6 x large sized eggs 

Topping 

• 120g x crayfish tails, use 20g per portion  

Garnish 

• Spring onion for garnish 

Method

1. Place the whole medium sized chicken into a large stockpot. Fill the pot with cold water, totally submerging the chicken in the water. An inch above the surface of the chicken. 

2. Remove the skin layers from the shallots. Roughly, slice into strips and remove the root. Crush and peel the garlic cloves. Remove the root. Add the shallot, garlic cloves, ground white pepper and table salt to the whole chicken stock pot. 

3. Place the stock pot onto the hob on a high heat. Cover with a lid and bring to a boil. Then reduce the heat to a low simmering heat. Allow to slowly simmer for approximately 1 hour – 1 hour 15 minutes, dependent on your chicken size. Once the chicken has cooked, place into a deep baking tray. Set aside and leave to rest for roughly 30 – 40 minutes. Turn the stock pot onto a medium heat. 

4. Once the chicken has slightly cooled, shred the chicken off the bone. Use a pair of forks, to pull the meat apart. Remove the skin and keep the chicken breast fillets for alternative recipes. Add any remaining chicken juices in the tray to the stock pot.  

5. Crumble in the chicken stock cubes. Add the ground ginger and add two of the tinned sweetcorn tins, including the juices. Keep the rest of sweetcorn tins aside. Season with table salt and ground white pepper.  

6. Use a hand blender to blitz the ingredients in the pot until smooth. Then add the rest of the sweetcorn tins and the shredded chicken to the stock pot. Season to taste. 

7. Whisk the cornflour in a bowl with a ladle full of the soup, to form a corn slurry texture. Then add and whisk into the soup. Which will be begin to thicken. If you want a thicker consistency add more cornflour to the soup. 

8. Crack open the eggs and whisk in a bowl. Pour into the pot. The eggs will begin to form ribbons. 

9. Serve with crayfish tails sprinkled on top. Garnish with slices spring onions. 

Tip: Add more cornflour for a thicker consistency. Add more water to loosen if needed and for reheating.