how to make corn chicken soup?

Answer 1

Easy and fast and tasty

1 can of creamed corn
1 can of cream of chicken soup
1 can of milk (fill up the soup can with milk)
Put ingredients in a pot and heat up in the microwave or the stove.

For an extra treat add some bacon bits (fry up some crispy bacon and crumble into the soup).

Answer 2

Pennsylvania Dutch Chicken Corn Soup

3 quarts chicken stock
3 cups chopped chicken meat
8 to 10 threads of saffron
4 cups frozen corn (or the corn cut from 10 ears of fresh sweet corn)
2 tablespoons chopped fresh parsley
rivels from 1 large egg
3 hard-boiled eggs, chopped
salt and pepper to taste


Bring the chicken stock to a simmer. Add the chopped chicken, saffron, corn, and parsley. Bring back to a simmer and cook for about 5 minutes. While this is cooking, make the rivels (below). Bring the soup up to a boil. Drop the rivels into soup a few at a time so they don't clump up. Reduce again to a simmer and cook for about 10 more minutes, until the rivels are done. Remove the pot from the heat and add the chopped eggs. Stir them in, add salt and pepper, and serve.


Rivels

Ingredients
1/4 teaspoon salt
Pinch of ground pepper
1 large egg, beaten
3/4 to 1 cup all-purpose flour, as needed


Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Don't overwork the dough or your rivels will be tough. Rub between hands or pinch off pea-size pieces and drop them into boiling soup. Reduce heat, cover soup pot loosely and let cook for about 10 minutes or until rivels are not doughy in the middle.

Answer 3

Ingredients:
1 lbs chicken breast
4 T butter
4 c fresh corn (6 ears)
3-4 T flour
1 chopped onion
2 stalk chopped celery
2 med. boiling potatoes, diced
3 c chicken stock
1 c heavy cream (or substitute buttermilk)

Directions:
Melt butter and fry chicken, but do not let brown -- when it's glistening, lower heat and simmer 10 minutes or until meat is firm. Cut up and set aside.

Puree 2 c of corn until smooth (note: marilee says keep 1/2 of the kernels whole or even used a can of creamed corn). From the chicken frypan drippings, saute onion and celery until soft. Sprink with flour and cook until bubbly. Add rest of ingredients, and simmer 15 minutes until the pototo is tender. Stir in cream or buttermilk, salt and pepper. Heat and serve.

Serves 6-8.

Answer 4

get corn (not from the can)
chicken pieaces
chicken broth

make the soup the way its suppose to be but use the broth the add chicken and corn-make sure their cooked first

Answer 5

Chicken corn soup recipe
ingredients:
12 cup water
1 cup Sliced Onions
1 cup Coarsely chopped celery
1 lb chicken breast halves
1/2 lb chicken thighs
1/2 lb chicken drumsticks
3 cup Frozen whole kernel corn
-thawed
1 med Sized egg noodles, (4 ozs) uncooked
3/4 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. saffron threads
1 Egg; lightly beaten
2 tbsp. Chopped fresh parsley

Cooking Chicken corn soup
1. Recipe by: cooking light, sept 1994, page 140 preparation time: 0:05 combine first 6 ingredients in a large dutch oven; bring to a boil.
2. Reduce remove chicken pieces from broth; let cool.
3. Remove skin from chicken, and r combine broth and chicken in dutch oven, and bring to a boil.
4. Stir in thawe serving ideas : ladle into soup bowls; sprinkle with fresh parsley.

Answer 6

Chicken Corn Chowder
1 pound boneless, skinless chicken breast, cut into chunks
1 medium onion, chopped
1 red bell pepper, diced
1 large potato, diced
2 cups frozen cut corn
2 cans (16 ounces each) fat free, reduced sodium chicken broth
1/2 cup all purpose flour
2 cups skim milk
4 oz processed cheddar cheese, diced
1/2 teaspoon salt
fresh ground pepper to taste
1/2 cup processed bacon bits
Spray a large soup pot with nonstick cooking spray and heat over medium heat until hot. Add chicken, onion, and bell pepper and cook over medium heat until chicken is browned and vegetables are tender. Stir in potatoes and broth and bring to boil. Reduce heat and simmer, covered for 20 minutes. Stir in corn. Blend the flour and milk in a bowl then gradually stir it into the pot. Increase heat to medium and cook until thickened, stirring constantly. Add cheese and stir until melted and well blended. Add salt and pepper to taste and sprinkle with bacon bits before serving.

Makes 8-10 Servings
Serving Size: 12 ounces

Nutrients per serving:
Calories: 202
Total fat: 3 grams
Saturated fat: 1 grams
Cholesterol: 33 mg
Sodium: 428 mg
Carbohydrate: 22 grams
Protein: 22 grams
Dietary fiber: 2 grams

Answer 7

1 (2 to 3 pound) whole chicken, skin removed and cut into pieces
1 onion, chopped
1 carrot, peeled and sliced
1 stalk celery, chopped
6 black peppercorns
1 bay leaf
salt and pepper to taste
1 quart water, or as needed
1 (8 ounce) can creamed corn

In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.

Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

Answer 8

its so easy.in winter mostly i make 3 times a week.here is the recipe.
CHICKEN CORN SOUP
Chicken 2 breasts
Sweet corn paste 1 can 8 oz
Maggi or Knore 3 cubes
(chicken broth)
Water 10 cups
Corn Starch 4 Table spoon
(corn flour)
Soya Sauce 4 Table spoon
White Pepper 1 tea spoon
Salt as much you like
Ajinomoto 1 Table spoon
White Vinegar 3 Table spoon
Eggs 3 Medium
Sugar 1 Table spoon
NOTE:
1. i buy whole chicken and make pieces, the way i like.acording to my dishes.and freez them. i keep unwanted pieces with bones (neck and back) to make stock for soups.If you dont have Breast Meat use any part of chicken.For best results i use Chicken Mince(that i make at home with Mince machine(chunky mince)

2. Some times i use Mashed Sweet corn CAN.some time i use leftover Boiled Corns,(make a paste and use it).when you boil Corns save the water(in which you boiled corns)later make soup with this water. soup will be awsome.
3 Becareful for adding salt.its best to add it at the end,coz
Ajinomoto, Soya Sauce and Knore or Maggi (chicken broth)
are already salted.
4. If you dont have White Pepper use Black P.

Method:
1. In a big pan put CHICKEN BREASTs(or any other part)
with 10 cups of WATER and boil it for 15 minutes.Take
out breasts and SHREAD it in small pieces(if there are
bones remove them) after SHREADing put it back in
thePan.
2. Add MAGGI or KNORE (chicken)BROTH and SWEET
CORN PASTE.and VINEGAR,SOYA SAUCE,
Sugar, AJINOMOTO and BLACK or WHITE PEPPER,
and let it boil covered for 5 minutes.
3. Now in a cup put CORN STARCH and 1/2 cup WATER
make a paste, and very carefully,with one hand stirring
and with other hand pour this paste into SOUP.
keep stirring all the time.cook for 5 minutes.(if you want
thick soup add more corn starch)
4. REDUCE HEAT, in a bowl beat EGGS with fork.and
very carefully with one hand pour slowly EGGS in the
SOUP like stream and with other hand in soup slowly
beat (whisk)eggs with fork.the EGGS will become like
threads.
cook for 2 minutes more,TASTE the salt and add,as
much as you like,
remove SOUP from heat and serve it. with SOYA SAUCE and Green Chilles Boiled in VINEGAR, and CHILLI SAUCE(made them, and pour in 3 bottles, keep in fridge.)

GREEN CHILLIES
(remove seeds and cut them finely) Boil them in 1 cup of vinegar 3 minutes,and pour in bottle.
CHILLI SAUCE
RED PEPPERIKA 2 Table spoons+SUGAR 2 Tablespoon+VINEGAR 1 cup+ SOYA SAUCE 1/2 cup+SALT 1 tea spoon.Mix them all and cook for 2 minutes,pour in bottle.
I gave you all details so it will be easy for you.
GOOD LUCK

Answer 9

verrrrrrry easy....take some chicken and corn and make soup....like it Recipe ?? ;)

Answer 10

i think u better search it on kraft food site