ooops sorry Lana, i just found this in my inbox and realised I hadn't posted it yet (for everyone else i have been insanely busy marking university assignments, and then remarking them :S)
so here's Lana's recipe, thanks Lana!
Chicken and Corn Soup
Serves 6-8
400g corn kernels (3 corn cobs)
1 T oil
2 large spring onions, finely chopped, stem and leaves
2 t grated fresh ginger
1 L chicken stock
1 T rice wine, mirin or sherry
1 T soy sauce
½ small BBQ chicken or about 250g cooked chicken, shredded
1 T cornflour
3T water or stock, extra
400g creamed corn
Heat the oil in a large pan and cook the spring onion and ginger until soft. Add the corn, stock, rice wine and soy sauce. Bring slowly to the boil and then reduce the heat and simmer for 10 minutes. Add the chicken.
In a bowl, blend the cornflour with the extra water or stock to make a smooth paste. Add to the soup and simmer, stirring constantly, until slightly thickened. Stir in the creamed corn and heat for 2-3 minutes without allowing to boil. Serve with toast.
Modified from The Complete Chicken Cookbook, Family Circle.
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