Creamy Chicken, Sweet Corn and Mushroom Soup

Creamy Chicken, Sweet Corn and Mushroom Soup.

When I first started cooking this, it was my intention to create a pie filling.  Norah and Cole like to dip little bits of shortcrust pastry into the filling and usually will eat a bowl full.  This cook didn’t really go to plan.  Mostly because I had 2 toddlers running in and out of the kitchen asking for apple.  Seems simple enough; give them some pieces of apple and keep cooking.  Remember though, I said toddlers.  Just because they ate the first piece of apple, doesn’t mean that each piece they had after that could be the same.  The first piece they ate had no skin and was a small wedge.  When I tried to give them the same piece the second time, I ruined their day.  How dare I give them another piece of what they had just happily eaten?  Right so to cut a long story short, (or to cut an apple in several different shapes and sizes) I added too much cream, so decided to make this Creamy Chicken, Sweet Corn and Mushroom Soup instead of pie filling.

Photos.

So just as the cook didn’t go to plan, neither did the photos of the different steps.  I started off with a couple of photos of chopped veg and then missed the rest until I added cream at the end.  Oops.  The kids actually ate this though, so when I make it again, I’ll be sure to take some more photos to share with you.

Tip.

When I’m cooking something new, I usually type the ingredients into my phone to help calculate the fats later.  Today I didn’t even do that… A piece of paper towel and a marker and I did a bit of scribble every time I added an ingredient with fat in it.  Sometimes I have scribble on tissue boxes, or a pad of paper too.  Once I’ve finished the cook, I’l take a photo of the scribble so that it doesn’t get thrown in the bin or covered in whatever mess is going on in the kitchen.

Chicken ‘Gravy’.

I write gravy in quotation marks, because I’m sure you all call it something different.  Essentially it’s a white sauce, but instead of using milk, I have used chicken stock.  Incase you’re not familiar with this, or have never cooked it before, I thought I’d give you a quick run down on what you should be looking for.  This chicken gravy is the base to the Creamy Chicken, Sweet Corn and Mushroom Soup.

First you want to melt the 50g of butter in a large frying pan (something like the one pictured above) on a medium heat.  Don’t let the butter brown, but make sure it’s fully melted before adding the 4 tablespoons of flour.  Once you have added the flour, use a spoon to incorporate it with the butter.  You should end up with a sort of yellowish paste.  Once the butter and flour are combined, slowly add the 3 cups of chicken stock.  I have used chicken stock pots in this recipe, but you could use stock cubes or stock, whatever you have on hand.  Use a whisk to whisk the liquid with your flour paste.  It might take a little while to combine, but don’t panic that’s completely normal.  Keep whisking until the mixture has all come together, with no lumps and begins to thicken.  That’s it.  Chicken gravy.  Next time I’ll use it in my initially intended pie filling.

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Cream Chicken, Sweet Corn and Mushroom Soup

Creamy chicken soup, to warm your bellies in the cold.

Total fat approximately 226.7g

Course Dinner

Keyword Chicken, Mushroom, Soup, Sweet Corn

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 9

Ingredients

• 3 chicken thigh 20g of fat
• 1 cup thickened cream 92.5g of fat
• 50 g butter 41g of fat
• 4 tbsp Extra Virgin Olive Oil 73.2
• 1 leek
• 6 large mushrooms
• 2 cloves garlic
• 400 g tin of creamed corn
• 1/2 cup frozen spinach
• 2 chicken stock pots
• 3 cups water

Instructions

1. Roughly chop the leek and mushroom.

2. Peel and crush the garlic.

3. Using a large/deep frying pan, fry the garlic, mushroom and leek in 3 tablespoons of oil over a medium heat.

4. When the veg is tender, transfer to a bowl.

5. Dice the chicken thigh and using the same frying pan from before, brown the chicken using the remaining oil.  

6. Once the chicken has some colour on it (not cooked all the way through), transfer it to a separate bowl.

7. Now it's time to make the chicken gravy.  Melt the butter in the same frying pan on a medium heat.

8. Once the butter is melted (not browned), add the flour and mix until fully incorporated.  

9. Add the chicken stock pot and 3 cup of water slowly, whisking as you go.

10. Continue whisking the mixture, until there is no lumps and it begins to thicken.

11. Add the veg, chicken and sweet corn to the chicken gravy and cook for approximately 40 mins or until the chicken is cooked through.  I left mine on a low heat and did Norah's physio while it cooked.

12. Add the frozen spinach and stir through.

13. Now to decided if you want smooth soup or chunky soup.  Knowing this is for the kids I blitzed this up with the stick blender before portioning it out.  You could always half the mixture at this point and blitz some and leave some chunky.  Completely your call.

    

Recipe Notes

Total fat approximately 226.7g  I dived this into 9 servings (which was a little too big for Norah, but Cole demolished his) at approximately 25g of fat per serve.

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