It’s been too long I did not cook something new and worthy to put in my blog. Finally, today I have a few hours free and I am back in the kitchen with a new recipe 🙂

The weather has certainly become colder and colder these past few weeks as we are now truly in winter. I got the 51st issue of Donna Hay magazine that showcases 25 fast soups for winter. I love having a hot soup for dinner during winter and there are a few recipes in the magazine that I would like to try. This is one of them 😛

This chicken and corn soup has simple ingredients and is very easy to make. It has Asian influence and in the original recipe, Donna also uses grated fresh ginger, which will give the soup the extra warmness. I did not use the ginger because I did not have it in my pantry. *Sigh* 😦

The soup still turns out really yummy and is perfect to accompany the freezing night. It’s chunky and fulfilling; the creamed corn makes the soup a little thick and the corn kernels are sweet. I serve it with some steamed broccoli (extra veggie boost :)); some toasted bread would be nice too!

Chicken and corn soup

(adapted from the recipe in Donna Hay magazine, Jun/Jul 2010 issue 51)

(serves 4 – 6)


  • 2 skinless chicken breasts
  • 1 brown onion, sliced
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 1 lt chicken stock. I used 2 chicken stock cubes in 1 litre of water.
  • 1 can (410 gr) creamed corn
  • 200 gr frozen corn kernels
  • 1 tablespoon soy sauce
  • salt and pepper
  • steamed broccoli florets or other greens such as spring onion and coriander to serve.

Step 1. Steam the chicken breast for 10 minutes until cooked. Allow to cool down, then shred the meat.

Step 2. Heat the olive oil in a saucepan over high heat. Add the onion, garlic and cook for 4 – 5 minutes or until browned. Add in the shredded chicken meat and stir until well combined.

Step 3. Add the stock, creamed corn and corn kernels and cook for 15 minutes. Add the soy sauce and season with salt and pepper to taste.

Step 4. Serve hot in soup bowls and garnish with some greens.

xxx,
Inge

Winter is coming..! It means we welcome the many varieties of thick and hearty soup to our dinner :). I love wintery soups, such as potato soup, pumpkin soup, pea soup, bean soup, etc… This particular soup is rich and feels luxury because of the addition of crabmeat 🙂

I used the canned crabmeat from the supermarket, but obviously fresh crabmeat would make a much better chowder. I did go to the market to get fresh crabmeat, but they did not have it. If you are keen, you can buy the crab and boil them and extract the meat yourself.

This wintery soup is perfect for a cold winter night. It’s thick, warm and hearty. Serve it with toasted sour dough bread or other bread to create a more fulfilling dinner. It’s simple and quick to make so you can have an early dinner tonight 🙂

Crab and sweetcorn chowder

(recipe from ‘500 soups’, Susannah Blake, 2007)

(serves 4 – 6)


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red chilli, seeded and finely chopped
  • 2 potatoes, diced
  • 1 red pepper, seeded and finely chopped
  • 570 ml stock
  • 570 ml milk
  • 2 x 170 gr cans crabmeat, drained. Or use fresh crab meat.
  • 350 gr frozen sweetcorn
  • salt and pepper
  • 2 tablespoons chopped fresh parsley

Step 1. Heat the oil in a large saucepan. Add the onion, garlic and chilli, and cook gently for 4 minutes. Stir in the potatoes, pepper and stock, and bring to the boil. Reduce the heat, cover and simmer for about 5 minutes or until the potatoes are tender.

Step 2. Process half the soup until smooth in a food processor or blender. Add the milk, crabmeat and sweetcorn to the saucepan and heat through. Then return the pureed soup to the saucepan. Add salt and pepper to taste. Stir in the parsley and serve.

xxx,
Inge