Corn Soup with Chicken Skewers

Corn Soup with Chicken Skewers


Make a filling and delicious Corn Soup with Chicken Skewers as a heart-warming meal.

  • 40 mins
  • 4
  • Easy


  • 30ml butter
  • 30ml olive or avocado oil + extra
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1L chicken stock
  • 1kg frozen corn, thawed
  • 125ml cream
  • 2 chicken breasts, cut into small cubes
  • 15ml soy sauce
  • zest and juice of 1 lemon
  • 1 lemon, sliced
  • 1 red chilli, thinly sliced (optional)
  • baby herbs (like rocket), to serve


  1. Heat the butter and oil on medium and sauté the onion and garlic. Add the stock and bring to a simmer. Add the corn and cook for 5 minutes until done. Cool slightly, then blitz until smooth. Stir in the cream and season. Place in the fridge for 2 hours until chilled.
  2. Combine the chicken with the soy sauce and lemon zest and juice. Thread onto small skewers, cover and marinate for about 30 minutes. Heat extra oil on medium-high and fry the skewers for about 5 minutes, turning, until cooked. Season.
  3. Garnish the soup with lemon slices, chilli and baby herbs, and serve with the skewers