This chicken soup has been a fan favorite among Taste members for the past couple of months; thus, if you haven’t already given it a go, now is the time to do so!
Sometimes all you need is a big bowl of soup. This recipe is easy, takes little time, and tastes great. Once you try it, I’m sure it will become your favorite dish when all you want is a big bowl of satisfaction.
A hearty bowl of soup is ready in just 15 minutes! When it comes to Chinese Corn Soup, or Egg Drop Soup, you won’t be disappointed. While it doesn’t have the authentic flavor of a Chinese restaurant meal, it’s easy to prepare and requires no chopping at all. Corn in a can has several benefits.
To make CHICKEN AND SWEETCORN SOUP You’ll need the following ingredients :
- 800ml (3⅓ cups) chicken or vegetable stock
- 420g (15oz) tin of creamed corn
- 30g (¼ cup) peas
- 2 tbsp cornflour (cornstarch) mixed with 4 tbsp water
- 170g (6oz) cooked chicken, shredded
- ¼ tsp white pepper
- salt, to taste
- 1 egg, beaten
- 1 tsp sesame oil
How to make CHICKEN AND SWEETCORN SOUP ?
- Bring the stock, creamed corn, and chicken to a boil in a medium-sized nonstick wok or saucepan. Turn down the heat, add pepper and salt to taste, and then add the peas and bring to a boil again.
- Mix the cornstarch and water to make a slurry. While the soup is boiling, slowly pour the slurry into the soup while stirring it constantly until you get the right consistency.
A helpful hint: Freeze any leftover pieces of the soup. Before serving, let the food to come to room temperature and then reheat it.
- Sesame oil was suggested by a reader, and I’ve done it on occasion as well. This pairs beautifully with sesame oil.
- It freezes well, however the cornstarch slurry should be omitted and added when heated. “‘ This is due to the fact that cornstarch-thickened foods tend to be a little liquid when frozen (fridge is ok, no effect). Despite the fact that maize and eggs are both thickeners, this dish isn’t quite as dense as the original. A little cornstarch can be added to frozen leftovers to thicken them somewhat while reheated.
More related recipes ? check those :