CHICKEN CORN SOUP WITH POTATOES RECIPES

CORN, POTATO AND CHICKEN SOUP RECIPE - FOOD.COM

Corn, Potato and Chicken Soup Recipe - Food.com image

This is such a nice soup, a little different to the normal soups I serve, but lovely and filling and so warming on a cold night! Just the thing served with warm crusty rolls or bread! This is a recipe I found in the Herald Sun, so I have copied as written and made only a few changes...... but I did used canned corn, dried chilli and frozen peas, and used parsley instead of coriander.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 teaspoons cumin powder
1 fresh green chili, small and very finely chopped
6 cups chicken stock
500 g potatoes, peeled and finely diced (desiree)
2 cups fresh corn kernels
1 cup peas
90 g snow peas, thinly sliced
1 chicken breast, poached and shredded
1 lime, juice of only
salt & fresh ground pepper
2 tablespoons torn coriander
2 tablespoons spring onions, finely chopped

Steps:

Place onion and oil in a large saucepan and cook gently until the onion softens.
Add cumin & chillie and cook for 2 minutes, then add the stock and potatoes and simmer for 10 minutes.
Add the corn, peas and snow peas and chicken then simmer for 4 minutes, when simmered add lime juice, salt and pepper.
Served the soup ganished with the coriander and spring onions.

Nutrition Facts : Calories 322.1, FatContent 10.6, SaturatedFatContent 2.2, CholesterolContent 22.7, SodiumContent 375.6, CarbohydrateContent 42.3, FiberContent 5.9, SugarContent 9.7, ProteinContent 16.8

POTATO CORN SOUP WITH CHICKEN RECIPE | EAT SMARTER USA

Potato Corn Soup with Chicken recipe | Eat Smarter USA image

The Potato Corn Soup with Chicken recipe out of our category Cream Soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours

Yield 4

Number Of Ingredients 13

Ingredients

1 onion
2 garlic
30 grams butter
400 grams potatoes
3 carrots
1 teaspoon chopped rosemary
800 milliliters Vegetable broth
300 grams turkey breasts
300 milliliters Whipped cream
1 can Corn (285 grams drained)
salt
peppers
4 scallions

Steps:

Peel the onion and garlic and chop. Peel the potatoes, rinse and dice. Rinse the carrots, trim and chop.
Place1 tablespoon melted butter in a saucepan and sauté the onion and garlic. Add the potatoes and the carrots and cook briefly. Add the rosemary, pour in the broth, bring to a boil and cook until tender over medium heat for about 20 minutes.
Meanwhile, rinse the turkey in cold water, pat dry with paper towels and cut into thin strips. Heat the remaining butter in a pan and saute the turkey strips while stirring.
Remove 1/3 of the diced potatoes from the soup and puree the rest. Stir in the cream and add the diced potatoes, corn and turkey breast.
Heat the soup again and season with salt and pepper. Rinse, trim and cut scallion into thin rings. Serve the soup with sprinkled scallion rings.

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