Kathy 1 Chicken Corn Soup Zwt Asia Recipes

KATHY #1 - CHICKEN CORN SOUP (ZWT - ASIA)

Kathy #1 - Chicken Corn Soup (Zwt - Asia) image

My sister, Kathy, gained her Asian cooking expertise 1st-hand when she, her DH & her in-laws lived in Taiwan for a time. This is the 1st of several recipes she considers her favorites. Her source for this so tasty & easy to fix soup was "Wei-Chuan Cookbook" by Huang Su Huei.

Provided by twissis

Categories Poultry

Time 20m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 10

Ingredients

4 ounces chicken breasts
1 egg white
6 cups chicken stock
2 cups creamed corn
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon sesame oil
1/4 cup cornstarch
2 egg whites (beaten with fork)
1 ounce ham (minced) (optional)

Steps:

Finely chop chicken breast. Mix w/1 egg white & 1/2 cup water. Set aside.
Heat stock & next 5 ingredients.
Add chicken mixture & bring to a boil.
Add cornstarch mixed with 1/4 cup water.
Slowly add beaten egg whites while stirring soup constantly. Add ham if desired & serve.

Nutrition Facts : Calories 159.8, Fat 4, SaturatedFat 1, Cholesterol 14.5, Sodium 1051, Carbohydrate 21.8, Fiber 0.8, Sugar 5, Protein 10

CHICKEN CORN SOUP

Chicken Corn Soup image

This is a recipe from "A Taste of Guam", a cookbook written be a local Guamanian, Paula Quinene. Just thought I would share.

Provided by ChamoritaMomma

Categories Chowders

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup onion, chopped
7 boneless skinless chicken thighs, chopped
4 tablespoons butter
4 tablespoons flour
1 (10 1/2 ounce) can condensed cream of mushroom soup
2 (13 1/2 ounce) cans coconut milk
2 (15 1/4 ounce) cans sweet corn
1 (14 ounce) can chicken broth
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon Accent seasoning

Steps:

In a large pot, on medium heat, melt the butter. Saute the onions until translucent. Add the chicken and saute until cooked completely. Sprinkle in the flour, and combine well.
Add the chicken broth and stir well. Pour in the cream of mushroom soup. Using the same can, fill with water and add to pot. Using a whisk, combine well.
Add the salt, pepper, and accent to taste. Add the corn and coconut milk. Continue to cook for about 10 minutes, but DO NOT let boil.
Serve.

Nutrition Facts : Calories 627.4, Fat 39.5, SaturatedFat 27.7, Cholesterol 87.2, Sodium 1530.9, Carbohydrate 48.9, Fiber 7.4, Sugar 14.9, Protein 27.1

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