I have a moment to write a post because Sarah is asleep in her cot for the first time and I’m eating my dinner (this soup).
The corn is sweet and crunchy, even though this has been on the stove for 6 hours. It’s sweet because of the creamed corn and sufficiently satisfying because of the rich chicken stock. Yum!
We made our chicken stock (rather, bone broth) from our own rooster. I cooked the chook in the slow cooker, removing the meat after a few hours and continuing to simmer the bones for another 20-24 hours. It’s delicious – a very rich dark brown. I made about 1L from one chook. You could use 2 litres of stock if you’re making it from stock cubes/powder – just don’t add the extra litre of water.
This is so easy to make. It’s so delicious to eat too!
Celery and Corn Soup
- 1/2 bunch celery, chopped
- 1 cup corn kernels (I used frozen)
- 1 can creamed corn
- 1 litre chicken stock
- 1 litre water
- 1 tsp salt
- Couldn’t be easier guys:
- Pour stock and water into a large saucepan.
- Add the chopped celery, corn kernels, creamed corn and salt.
- Bring to the boil.
- Simmer for as long as you like – I like to simmer soup for a few hours (3) because it makes the flavours richer and sweeter.
- Serve with crusty bread.
I didn’t feel like salt and pepper needed to be added to this soup but that’s up to you.