CORN SOUP RECIPE EASY RECIPES

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EASY CHINESE CHICKEN AND CORN SOUP RECIPE - FOOD.COM



Easy Chinese Chicken and Corn Soup Recipe - Food.com image

a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

6 cups chicken stock
1 large chicken breast fillet (boneless)
300 g canned corn kernels
300 g canned creamed corn
1 tablespoon cornflour (cornstarch)
2 tablespoons light soy sauce
2 eggs (beaten)
2 scallions (finely sliced) or 2 green onions (finely sliced)

Steps:

  • Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
  • Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
  • Remove chicken breast from the stock and leave to cool for a few minutes then shred.
  • Add corn to stock and bring to the boil over a medium heat.
  • Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
  • Add shredded chicken to soup.
  • Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
  • Serve topped with the sliced spring onions and enjoy!
  • NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

Nutrition Facts : Calories 294.5, FatContent 7.9, SaturatedFatContent 2.1, CholesterolContent 103.8, SodiumContent 1510.4, CarbohydrateContent 42.9, FiberContent 2.8, SugarContent 10.3, ProteinContent 16.7

EASY CORN CHOWDER SOUP RECIPE - HOW TO MAKE CORN CH…



Easy Corn Chowder Soup Recipe - How to Make Corn Ch… image

This corn chowder from Delish.com is the creamy, corny dish of your dreams.

Provided by Lena Abraham

Categories     dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 12

6

slices bacon, cut into small strips

1

large onion, chopped

1 lb.

russet potatoes, cut into small cubes

4 c.

low-sodium chicken broth

2 tbsp.

all-purpose flour

1/2 c.

whole milk

3 c.

fresh or frozen corn, defrosted and drained if frozen

1/2 c.

heavy cream

1 c.

white Cheddar

kosher salt

Freshly ground black pepper

1 tbsp.

Chopped chives, for garnish

Steps:

  • In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender. When potatoes are tender, whisk flour into milk, then stir that mixture into the pot. Add corn, cream, cheese, and bacon (reserving some for topping, if desired) and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more. Season with salt and pepper to taste, and garnish with chives before serving.

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