how to make chicken sweet corn soup?

Answer 1

Sweet Corn Chicken Soup
Ingredients

One 7 oz. can cream style Corn
One 14 oz. can Chicken Broth
1 boneless Chicken Breast
1 tbsp Corn-Flour
1 Egg
3-4 Scallions (green onions) chopped for garnish
Salt and Pepper to taste



Method:

Boil the chicken breast and chop fine.
Add the egg to the chopped meat and mix well.
Bring the chicken broth to a boil.
Add the corn to the boiling broth and bring to a reboil.
Mix the corn-flour in 1-2 tspn water and add to the boiling broth.
Add the chopped meat and egg mix. Bring to a reboil.
Add salt, pepper and chopped scallions and serve piping hot.


Hope I answered your question♥

Answer 2

Hi, this is a really simple but beautiful tasting recepie:

1 Can Creamed Corn
2 x Chicken Stock Cubes
1 X Can Water (Use the empty creamed corn can)
2 X Eggs, beaten
1 x Chicken Fillet (Optional, you dont have to add this)

Method:

Place the Creamed corn, water and stock cubes in a saucepan, bring to slow boil. Whisk in the beaten eggs. Continue to whisk as the egg cooks and the soup warms through again. If you want you can add one pre-cooked chicken fillet either shredded or diced.

If you dont want the soup as thick add more water according to the thickness that you are happy with. You can add 2 whole tins of water or replace one tin with chicken broth, the pre-made stuff is fine if you dont have any that you have cooked. If you use the broth only use 1 chicken stock cube.

Thats all there is to it - apart from eating and enjoying... Good luck.

Answer 3

You need:
2-3 chicken fillets (2 breast or 3 thigh)
2-3 rashers bacon
300-500ml chicken stock (1-2 cups)
2 cans creamed corn
4 spring onions
2-4 cloves of garlic (to taste)
2-4 knobs of ginger (to taste)
2 eggs, lightly beaten
seasoning to taste incl. pepper, chilli
extra water as necessary

Method:
Slice the bacon into thin strips, and the chicken fillets into bite-sized pieces. Thinly slice the white part of the spring onion and fry in a little olive oil in a pot. When the onion is soft, add the bacon and fry until crispy. Then add the chicken pieces and fry until the outsides are seared.

TIP: If the bacon and/or chicken are sticking to the bottom of the pot, DEGLAZE with some liquid. For this recipe I used a dash of Chinese rice wine (you can substitute with very dry sherry), although I have used white wine to the same effect.

Bruise the garlic and ginger pieces using the flat part of your knife. Add the garlic and ginger and the chicken stock to the pot, and bring to the boil.

Add the two cans of creamed corn and stir through. You can add a little water at this stage if the consistency seems too thick. Bring soup to the boil and IMMEDIATELY reduce the heat to a low simmer. Cover the saucepan and simmer for about 10 minutes, stirring occasionally (to ensure the mix doesn't stick to the bottom of the pan).

Finely slice the green leafy parts of the spring onion into rings, and add to the soup. Remove the soup from the heat and pour the lightly beaten eggs into the soup, and stir the soup immediately. As the heat of the soup cooks the egg, it should form into attractive strings. The soup will also thicken at this point, so add some more (hot) water as desired.

Bring the soup back up to a low simmer, and season as desired: pepper and a dash of chilli are recommended (with the bacon and chicken stock there should be no need to add salt). It's ready to go!

You can serve this soup as a hearty main meal - for extra body, you can add some boiled rice to the bottom of the bowl, or serve with a side dish of vegetables. Or, you can add more water, making a lighter soup which would make a nice entree for up to 6 people.

Answer 4

CHICKEN AND SWEET CORN SOUP

4 sticks celery
1 med. onion
1 sm. head leek
3 ears of corn or 1 lb. frozen niblets
2 breasts of poached chicken
3 pts. chicken stock
2 tbsp. corn/sunflower oil
4-6 tbsp. cream

Neatly chop onion, celery, and leek. Heat oil in large pot and gently fry off celery, onion, and leek for 10-15 minutes until without color (softened). Add chicken stock and simmer for 20 minutes. Add corn and simmer for 10 minutes. Poach chicken in a little of the stock. Slice and add to soup. Stir in cream. Season to taste.
NOTE: Add chicken at the last moment or it can become tough, stringy or soggy, if added too soon.

Answer 5

Here's a couple recipes for you. They don't have chicken in them, but they use chicken broth. They look delicious to me. I haven't tried the first, but I love the corn chowder. Hope this helps!

http://food.yahoo.com/recipes/eatingwell/690/curried-corn-bisque;_ylt=AgDQ0F5txuzThp8bZFVEmgZIY.Y5

http://food.yahoo.com/recipes/food-and-wine/BB93735A-DB0B-456F-AB20AAF7840B89EE/corn-chowder;_ylt=AgJE5BOBMPziXkPj3qV0OtVIY.Y5