Everyone one has their own way of cooking chicken and sweet corn soup. Mine is more about using fresh ingredients rather than bought chicken stock or creamed corn and not surprisingly, you can really taste the difference.
1 whole chicken (approx 1.4kg)
water to cover
3 corn cobs, husks and silks removed
3 spring onions, finely sliced
few drops of sesame oil
Peel the skin from the chicken. Carefully, remove the breasts from the chicken and set aside. Chop the remaining chicken into large pieces and place into a large stock pot. Cover with water and slowly bring to the boil. Simmer gently for 1 hour, skimming the top from time to time (if you want to save time here, you can use ready made stock instead of the water but still simmer the bones in it for 15 minutes).
Strain the stock through a fine sieve lined with a chux or muslin cloth. Discard the chickens but reserve the meat to use for another time (great for kids sandwiches).
Pour 1.2 litres (approx) of the stock in a clean large pot and slowly bring to the boil. Cut the kernels from the corn and add to the stock along with the chicken breasts and gently simmer for 10 minutes.
Remove the chicken from the soup and shred. Remove half of the corn kernels with a slotted spoon and set aside.
Using a small food processor or stick blender, blitz the corn kernels into a puree and add this back to the soup along with the shredded chicken.
Season the soup with salt. If you are using homemade chicken stock you’ll need to season the soup more than if you were using commercially made stock.
Stir through the finely sliced spring onions and drizzle with a few drops of sesame oil and serve.