Appetizers/Small Bites, Quick Recipes, Soups & Salads

Chicken and Sweetcorn Soup

June 5, 2013

Whenever I eat at a Chinese restaurant I always order the same appetizer. You might think that’s rather predictable but crabmeat and sweetcorn soup seems to always start the meal perfectly because it warms me up and awakens my senses, plus there is plenty of time to be adventurous during the main course. Let’s be clear, if your local chinese restaurant is serving imitation crabmeat, the one that has bright red-orange tones on white “meat”, then I’d suggest you find a new local fav but if you are too attached to your regular spot then don’t go ordering any crab from the menu because I can’t imagine that being anything other than disappointing although I must confess that when I was younger I would love to snack on some crab sticks from Tesco but I didn’t know any better then ๐Ÿ™‚ . I digress.

Chicken and sweetcorn soup

Chicken and sweetcorn soup

Since we all don’t have access to fresh crabs all year round a fair substitute to use is chicken. For the record I have a thing against canned sweetcorn because it just isn’t necessary when corn on the cob is quick to cook and tastes that much better but there is an exception for every rule and for this recipe you need a can of cream style sweetcorn. The first time I made this soup I was learning the recipe as I cooked over Skype and it was too easy not to share with you.

Chicken and sweetcorn soup

Chicken and sweetcorn soup

Chicken and sweetcorn soup

Chicken and sweetcorn soup

Chicken and sweetcorn soup

Chicken and sweetcorn soup

Live, Love, Eat!

April x

Chicken and Sweetcorn Soup
Serves 4
A light soup thats comforts in any season.
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 skinless chicken breasts
  2. 1 can of creamed sweet corn
  3. 2-3 spring onions, sliced thinly
  4. 1.5 litre chicken stock (or vegetable)
  5. Fresh ginger, 1tbs grated
  6. 1 egg, white only
  7. 1 teaspoon cornflour, mixed into a loose paste with a dash of water
  8. chilli pepper (optional)
  9. salt and freshly ground black pepper
Instructions
  1. Bring stock to a boil before adding the fresh ginger and chicken to poach until the chicken is cooked, this will take approximately
  2. Remove the chicken breasts, allow the stock to simmer while shredding the chicken breast with two forks.
  3. Bring the stock to boil again before whisking in the egg white and cornflour paste, once the egg has coagulated (cooked pieces are floating in the soup) add the shredded chicken, spring onions, salt and pepper and chilli if you want some spice. Serve immediately.
The Yummy Truth http://www.theyummytruth.com/

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