Corn and Chicken Soup by Afrolems

Corn and Chicken Soup was the standard appetizer my mum ordered for us at Chinese restaurants growing up in Nigeria. She knew we loved it and would never waste it so it was the compulsory starter with some vegetable spring rolls. Many years it is still a favorite for me. It is not traditionally a nigerian meal but many Nigerians grew up slurping on this delicious bowl of soup. Who says you can’t spice things up in your kitchen anyway? I made some corn and chicken soup for lunch and its delish. This soup is also great during the rainy season. There is something very wholesome about the meal. It’s filling, it’s warm and the right level of spice. You can always play around with the seasoning you use for it. I also chose to mix creamed corn with whole corn kernels to have a balance of texture. Everything in the soup would be soft but I still wanted something to chew on apart from the chicken so I mixed it with some corn pieces. You can choose to add different types of vegetables to your soup, there is no limit with it as long as the vegetables don’t alter the taste completely. Ugwu for example can bring a bitterness to your soup and possibly change the color so I’d stay away from vegetables like that. Otherwise, enjoy this corn and chicken soup recipe. 

Corn and chicken soup Recipe

3 medium onions, chopped

1/4 cup all purpose flour

1 1/2 tablespoons chopped fresh thyme

Canned cream corn/mixed with actual kernels

4 cups diced skinned roast chicken

2 cups chopped green onions

Carrots (optional)

2 teaspoons of salt

1 cube of maggi

1 teaspoon dry pepper

1 Tablespoon of butter

Method : Saute onions, chicken and carrots in butter till soft, on low heat for about 10 minutes. Add seasoning, salt and pepper and ½ cup of water.  Add flour and mix in broth. Reduce heat to medium-low; simmer. Add corn, cream, and green onions. Simmer until kernel corn is tender, about 10 minutes.