Ruthie and Connie

Chicken and Corn Soup Two Ways

I am going to need a storage space for my cook book collection very soon. The truth is, I have given up on using texts to help me decide how to cook, instead I use my fridge and a map of the world. Chicken and corn soup is a good example. These two staples are combined and flavoured in vastly different ways in different parts of the world. There is Chinese style Chicken and sweet corn soup and there is Mexican tortilla soup. Both of these recipes entail making a quick broth with one piece of chicken per person and then seasoning it regionally and adding either creamy corn or fried corn tortillas.

• Lets start with the cheating way to make a reasonable version of a Chinese classic. Take medium sized sauce pan, add one piece of chicken per person and just cover them with water. You can do this the super simple way and choose a boneless breast or thigh and chop it up before putting it into the water, other wise, you will need to cook it in the water, remove it, let it cool and then shred it. Add a knob of ginger, and a clove of garlic to the water. When the chicken is cooked, remove the ginger, add a tin of creamed corn, return to the boil, season with soy and hot chilli sauce to taste.
• Start with the same premise of making a stock, but leave out the ginger and add a chill pepper and a tomato cut into chunks. In a separate pan fry corn tortillas cut into strips until golden and crunchy. Season the stock with fresh lime juice and coriander, add in a tin of pinto beans if you like, mix in the tortillas, and serve with sour cream, and hot salsa.

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