Chicken Sweet Corn Soup Food

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SWEET CORN AND CHICKEN SOUP



Sweet Corn and Chicken Soup image

Provided by Aarti Sequeira

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 17

1 leek, green parts too if you have 'em, sliced in half and thoroughly washed
1 carrot, chopped in half
3-inch hunk fresh ginger
1 teaspoon whole coriander seeds
1 teaspoon whole black peppercorns
2 chicken breasts on the bone, with skin
3 (14-ounce) cans creamed-style corn
2 chicken bouillon cubes, crumbled
3 tablespoons finely chopped fresh ginger
4 scallions, chopped finely, white and green parts (reserve some green for final garnish)
1 teaspoon sesame oil
1/4 cup cornstarch
1/4 cup cold water
2 egg whites
1 teaspoon unseasoned rice vinegar
Kosher salt and freshly ground black pepper
Soy sauce, for serving

Steps:

  • Pour 10 cups water into a big stock pot and bring to a boil over high heat. While it's coming to temp, throw in the leek, carrot, and hunk of ginger. Place the coriander and peppercorns into a small square of cheesecloth. Tie with kitchen string and add to the pot.
  • Skin the chicken breasts, remove any excess fat, and throw the chicken breasts into the pot. Allow the whole lot to come to a boil, and then turn it down and simmer, covered, until the chicken is cooked and tender, 20 to 30 minutes.
  • Remove the chicken and allow to cool. Strain the stock and discard the leeks, carrots, ginger, and cheesecloth sachet.
  • Return the stock to medium heat. Add the creamed corn, bouillon cubes, chopped ginger, scallions, and sesame oil. Keep the soup at a gentle simmer while you remove the chicken from the bone and shred finely using a fork. (Or you can just slice it really thinly.)
  • Turn up the heat to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with the water until smooth. Add half to the soup whilst stirring. Allow to boil until it's thickened to the soup consistency of your liking. (If it doesn't thicken, add the remaining slurry.)
  • Turn the heat back down to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.
  • Add the shredded chicken and rice vinegar. Cook for 5 minutes, allowing everything to warm through. Taste for seasoning. Serve with a splash of soy sauce and some of the reserved scallion greens.

CHICKEN & SWEET CORN SOUP



Chicken & Sweet Corn Soup image

This is wonderful, delicious and warming for a cold winter's night and the best is .....it's so quick and easy. I use reduced salt chicken stock and season myself if needed, but have posted recipe as written. I have also made this recipe using the microwave using pre cooked chicken adding the chicken with step 2.

Provided by Tisme

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 liter chicken stock
1 teaspoon ginger, finely grated
2 skinless chicken breasts
410 g creamed corn
1 tablespoon soy sauce
2 egg whites, lightly whisked with a fork
4 spring onions, finely sliced

Steps:

  • Place chicken stock and ginger in a large saucepan. Bring to the boil and reduce to a simmer. Add chicken breasts to saucepan and cook for 6 minutes, or until cooked through. Remove chicken and allow to cool slightly before shredding.
  • Add creamed corn and soy sauce to chicken stock. Heat through and stir in shredded chicken, eggwhites and spring onions. Cook a further minute and serve immediately.

Nutrition Facts : Calories 317.2, Fat 6.6, SaturatedFat 1.6, Cholesterol 83.1, Sodium 1073, Carbohydrate 29.3, Fiber 1.7, Sugar 7.9, Protein 35.8

BROTHY CHICKEN & SWEET CORN SOUP



Brothy Chicken & Sweet Corn Soup image

I love soup - and I came across this recipe on the ninemsn website when exploring recipes under the food section. I am particularly fond of Chicken & Sweet Corn Soup but have never found a recipe that I could say - yes...more please!! This one did it for me! This recipe makes for 4 small servings - but I always tend to add more stock and water etc to make it up to 6 small servings.

Provided by ozzygirl

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups reduced-sodium chicken broth
1 cup water
2 tablespoons Chinese wine or 2 tablespoons sherry wine
3 cm piece fresh ginger, grated
1 garlic clove, sliced thinly
2 teaspoons salt reduced soy sauce
2 skinless chicken breast fillets (400grms)
1 egg
420 g creamed corn
310 g corn kernels (drained & rinsed)
3 spring onions (sliced thinly)

Steps:

  • Bring stock, water, wine, ginger, garlic, spring onion, soy sauce, and chicken to the boil in a large saucepan over a medium heat.
  • Reduce heat and simmer for about 7 minutes or until the chicken is just cooked through.
  • Remove chicken from stock and when cool enough to handle, shred coarsely.
  • Return stock to boil.
  • Break egg into small bowl and whisk lightly.
  • Slowly pour egg into stock, whisking constantly so it forms small threads.
  • Add creamed corn, kernels and chicken to stock and return to the boil.
  • Serve!

Nutrition Facts : Calories 266, Fat 3.9, SaturatedFat 1, Cholesterol 46.5, Sodium 547, Carbohydrate 55, Fiber 5.3, Sugar 4, Protein 12.3

CHICKEN AND SWEET CORN SOUP



Chicken and Sweet Corn Soup image

I've been working on this recipe for a while. I wanted it to taste like the one you get from Chinese restaurants. So after a few months of adding ingredients I think I've nailed it on the head. It tastes just like the one from an authentic Chinese restaurant.

Provided by Chef Shez

Categories     < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (420 g) cans corn kernels
2 (420 g) cans creamed corn
1/2 cooked barbecued chicken, shredded
4 spring onions, finely chopped (shallots)
3 liters chicken stock
2 teaspoons grated gingerroot
2 teaspoons sesame oil
1 tablespoon vegetable oil
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons cornflour
1 egg, lightly beaten

Steps:

  • Heat vegetable oil in a large saucepan. Add the spring onions,ginger and cook until softened. Add the corn kernels, chicken stock, rice wine and soy sauce. Bring to the boil, slowly. Reduce heat and simmer for 10 minutes Add the shredded chicken.
  • In a small bowl, blend the cornflour with 6 tbs of cold water or stock. Add to the soup with the sesame oil, stirring until thickened slightly.
  • Stir in creamed corn and simmer for 2-3 minutes Add beaten egg slowly, whilst stirring the soup then take it off the heat.
  • Serve hot with toast if preferred.

Nutrition Facts : Calories 616.5, Fat 14.5, SaturatedFat 3.1, Cholesterol 56.9, Sodium 1492.3, Carbohydrate 105, Fiber 8.9, Sugar 12.9, Protein 29.3

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