“I’m about to cook one of your soups. I use your recipes all the time.”
So came through an encouraging WhatsApp message from a friend. I asked which soup.
“The sweetcorn and chicken soup. Always a favourite – Venetia asked me for the recipe the other day when she was in Amsterdam”.
I looked up the recipe and found I’d given it to her after she’d visited in April 2010! About time to put it on to Saucy I should say.
With a good crusty loaf this makes a hearty lunch. It’s a very good way of using up leftover chicken – especially as you may well have the sweetcorn, the potatoes, and the onion in your larder. I usually have a big chorizo sausage in my fridge, which I hack bits off from time to time.
If you haven’t got any chorizo, use lardons and add them with the onion. Add a little extra Urfa pepper to ratchet up the heat there would have been in the chorizo.
The great thing about this soup is that you don’t have to blend it… the technique is simply heat; throw in bits; simmer, stir; throw in more bits; serve!
Sweetcorn, chorizo and chicken soup
Serves – 5
Ingredients
50g/2 oz butter
- 1 large onion
- 1 x 300g/10 oz tin sweetcorn (or you could use frozen)
- 480 ml/2 cups good quality chicken stock
- 200g/8 oz about leftover cooked chicken, or one large breast (uncooked)
- 60g/2 oz mild chorizo
- Pinch of Urfa chilli flakes
- 120 ml/½ cup double cream
- 60 ml/¼ cup dry vermouth
- Some snipped over parsley
- Chilli oil, optional
Instructions
- In a large saucepan melt some butter while you peel and finely chop the onion. Once chopped, add to the saucepan and begin to slowly cook the onion.
- Dice the chorizo, add that.
- Finely dice the potatoes (make sure they are well-washed, but don’t bother to peel them). Add to the saucepan.
- Add the Urfa chilli flakes. Stir.
- Add the chicken stock and the dry vermouth. If you are using an uncooked chicken breast, cut it into strips and add. Bring the lot to a slow simmer for about ten minutes.
- Drain the tin of sweetcorn, if necessary, and add that. If you are using cooked chicken, add that now.
- Return to the soup to a simmer for another five minutes or so. Add most of the cream. Stir well.
- Serve with the rest of the cream drizzled over, and some fresh parsley snipped over, and a bottle of chilli oil for people to help themselves to if they wish.