Chicken and Corn Soup

I can’t remember when chicken and corn soup first started appearing on the menus of Chinese restaurants. Whenever it was, it has never struck me as being particularly Asian.

Adding soy sauce might make it more so, I suppose, but to me it suggests the Deep South, so I’ve added Cajun spices instead.

Six people will need:

2 diced potatoes
2 chopped onions
1.5 liters of chicken stock
300g chopped cooked chicken
1 level teaspoon of mixed Cajun spices
1 can of corn, drained
1tbs chopped tarragon or oregano

Bring the stock to a boil and add the vegetables and spice. Simmer until the vegetables are tender enough to purée, then remove them from the stock, transfer them to a blender with about a cup of the liquid and blitz them until smooth.

Add the purée back into the stock and stir to mix thoroughly. Add the chicken and corn and let this heat through over a medium heat for about five minutes.

Finally stir in the chopped herbs and top with a few twists of black pepper.

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