Feeds however many you want to make it for – this one will do six, adjust accordingly.


  • Chicken stock cubes
  • 1 large onion
  • 1 large carrot
  • 1 large parsnip
  • 1 medium sized sweede
  • 2 medium sized potatoes
  • 3 sticks of celery
  • Small tin of creamed corn
  • Medium size tin of corn kernels
  • Water

Put 12 cups of water into a big pot, put it on the stove and crank up the heat. Add stock cubes per directions (for 12 cups of water I would normally use about 14. Some can be stronger than others though, and if you use too many it can be too salty. You can always add more later…). If you’re really keen, you can break up the stock cubes, but this doesn’t effect the taste, it only results in you having to wash stock cube muck off your hands. I normally throw them in whole, they dissolve without any help. Add the creamed corn.

While you wait for the water to boil, get all of the vegies together. Take the skins off, and dice them into cubes. Once they’re cut, chuck them in a big bowl. This doesn’t take long, so the water probably won’t be ready. Sit down and have a beer while you wait.

Once the water is boiled, give it a good stir to ensure the stock cubes have dissolved. Give it a quick taste to see what your base is like. If there isn’t much to it, you may want to add more stock cubes and give them a couple of minutes to dissolve. If it’s way too salty, it probably means there were too many cubes put in at the start. If this is the case, you can either pour some of it out and add more water to dilute it, or chop a couple more potatoes, as they absorb a lot of the salt.

Once you’re happy with the base, grab the big bowl and empty the contents into the big pot. Open the tin of corn kernels. Empty the liquid out of the tin, then add the corn kernels to the pot. That’s pretty much it. Turn the heat down so your soup simmers, then grab another beer. Every time you go to the fridge to get a new beer, give it a stir, until it’s been on for about three beers (hour – hour and a half).

Serve it up with some crusty Italian bread with a thick layer of margarine.


Chop up half a cooked chook into bite size chunks, and dice some bacon. Add the bacon at the same time as the vegies, add the chicken after the second beer.