Ingredients
- 2 x 200 g skinless chicken breast fillets, trimmed of fat
- 1 litre water
- 3 corn cobs, husks removed
- 1 tablespoon olive oil
- 6 spring onions, thinly sliced
- 2 garlic cloves, crushed
- pinch dried chilli flakes
- 1 cup reduced salt chicken stock
- 1 cup canned creamed corn
- 2 teaspoons reduced salt soy sauce
- Extra sliced spring onions, to serve, optional
Method
Step 1
Place chicken in a large saucepan. Add water and bring to the boil. Reduce heat to low, then cover with a lid and simmer for 8 minutes. Remove pan from heat and set aside for 15 minutes. Drain and reserve liquid in a jug. Shred the chicken into small pieces.
Step 2
Cut the corn kernels from cobs.
Step 3
Heat the oil in the same large saucepan over a medium heat. Add onions, garlic and chilli. Cook, stirring for 2 minutes until onion is softened slightly. Add the corn kernels and cook, stirring for a further 3 minutes.
Step 4
Add stock, creamed corn, soy and 3 cups of the reserved liquid from chicken. Bring to the boil. Reduce to a simmer. Add shredded chicken. Simmer 3-4 minutes until chicken is hot. Serve topped with extra sliced spring onions, if desired.
Tips
- You can replace fresh corn kernels with 2 cups frozen corn kernels or 2 cups drained, canned no added salt corn kernels, if preferred.
