Chicken And Sweetcorn Soup Recipes

CHICKEN & SWEETCORN SOUP

Steps:

• Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
• 2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
• eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

EASY CHICKEN AND CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

CHINESE CHICKEN AND CORN SOUP

Steps:

• Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
• Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
• Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
• Add the chicken, season with white pepper, and serve, garnished with scallions.

CHICKEN AND SWEETCORN SOUP

Steps:

• Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly.
• Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3-4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat.
• Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using.