Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, cream of chicken and corn soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Cream of chicken and corn soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Cream of chicken and corn soup is something which I’ve loved my entire life.
Great range of pet food, hygiene products, toys & more. Helping you cut the cost of pet care. Heat oil in a pan, add the celery and leek, then fry them gently until completely soft. Stir in the chicken base and stock and bring the mixture to a simmer.
To begin with this recipe, we must first prepare a few ingredients. You can cook cream of chicken and corn soup using 19 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Cream of chicken and corn soup:
- Prepare For the broth:
- Prepare 4-5 pieces chicken thigh part
- Make ready 3-4 cups water
- Get 2 cloves garlic
- Get 2 inch onion
- Take 1/2 tsp salt
- Make ready 2 cloves
- Prepare 1/2 bay leaf
- Prepare 3-4 ground black pepper
- Prepare For the soup:
- Take 1 cup Shredded chicken
- Prepare 1 cup boiled sweet corn
- Make ready 1 small potato boiled
- Take 1 small onion
- Make ready 1 garlic clove
- Take 1/2 cup green onion finely chopped
- Prepare to taste Salt and pepper
- Prepare 2 tbsp cream
- Make ready 1 tbsp butter
Cook onion and shallots in butter until translucent. Pour in strained stock and chicken meat and stir in stock, parsley, salt, pepper, potatoes and sweetcorn. Combine the water, stock, carrot, celery and onion in a large saucepan over medium-high heat. Bring to the boil, then reduce the heat to a simmer.
Instructions to make Cream of chicken and corn soup:
- First make the chicken broth. In a stainless steel pan add all the ingredients for the broth and let boil for 20 mins on low flame.
- In a sauce pan add butter, garlic and onion. Cook for a minute. Then add the shredded chicken, corn and green onion.
- Then add the chicken broth. After one boil, blend nicely till creamy texture appears.
- Now get the pan back to the flame and add the cream. Mix well and cook for 5 minutes, add salt and pepper according to taste. Note: you can add green chillies dipped in vinegar for a fiery taste.
- Serve hot with baked cheese potatoes.
Combine the water, stock, carrot, celery and onion in a large saucepan over medium-high heat. Bring to the boil, then reduce the heat to a simmer. Here is how you cook that. Chicken and corn soup is the grander version of egg drop soup, enhanced with chicken meat and sweet corn. By now you should know that I am showing how to make the thick soup in this post, which is called 羹 (pronounce as geng), much like a chowder or western cream soup.
So that is going to wrap this up for this exceptional food cream of chicken and corn soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
