Chicken & Sweetcorn Soup

catshark88

Does anyone have a good recipe for chicken and sweetcorn soup? I am hoping to use chicken leftovers, proper stock and frozen sweetcorn

Cannot cook so hoping for some hints and tips!

Thank you!
:beer:

HariboJunkie

I fry a leek in some butter, add flour to thicken and then chuck in half chicken stock and half milk. I put leftover chicken in with some sweetcorn and whizz it. Then chuck in a few more bits of meat and sweetcorn to give it some texture. You should end up with a thick and creamy soup. Season to taste.

Paulie'sGirl

Hi!

Did you want a chinese style one?

I usually cook a chicken breast to make it, so your cooked chicken will wor well.

Heat the stock and add the chicken and sweet corn in proportions which "look right".
Beat 2 eggs until they're well mixed, stiring the soup all the time, slowly dribble this in to the soup, it'll form little strands like in a restaurant soup. Season with soy sauce to taste.
Mix a tablespoon of cornflour with a little of the hot stock until its runny again, stir this into the soup, allow it to thicken and serve!

Hope that helps!

F xx

piggybankrupt

Hi

I have an addiction to the chicken & sweetcorn soup in chinese restaurants!

I've bought the Blue Dragon one in Mr T's but it's not a patch on the restaurant ones.

Do they all buy the same one (if so what is it called) or do they make their own?

Any assistance greatly appreciated:rotfl:

Stephen_Leak

Drat. I was in the Ocean Pearl restaurant in The Podium, Bath for lunch (highly recommended - all you can eat for £6.50 - and always Chinese customers) today. I would have asked. I know what you mean: their's is clear yet creamy.

piggybankrupt

Thanks - that's just how I like it.

Looks like I'll have to go to my favourite chinese in china town manchester next week - for 'research purposes' of course & see if they'll tell me!:j

Stephen_Leak

I've done a bit of "googling" and this is the best (ie. least over-engineered) recipe I've found so far. As I suspected, the magic ingredient seems to be egg, added slowly just before serving.

http://uktv.co.uk/food/recipe/aid/512702

misskool

Personal recipe
Chicken stock with leftover chicken from the carcass
Add some garlic.
Heat up, add some sweet corn
Add cornflour to thicken the soup if you like.
Do egg flowers.

To make an egg flower, whisk the soup, take the whisk out and use a measuring jug to pour on a lightly beaten egg in the swirling mixture. Do this off the heat. The slowly cooked egg is what gives it the soft texture.

Hints and tips
1) Adding crabmeat gives it a more luxurious taste (and better if having posh dinner party)
2) You can use creamed corn for a creamy flavor and omit the cornflour for thickening then.

bigmuffins

This is the recipe I use, it is really quick and easy and impressive!
If you want to stretch to feed a few more people or have larger servings then just add a couple more cans of water! :money:

Ingredients:
1 Chicken breast fillet cut into small bite sized pieces
1 can creamed style sweetcorn
4 cans water - using empty sweetcorn can as measure
1/2 finely chopped onion or a few spring onions
2 tablespoons chopped fresh coriander
Freshly ground black pepper to taste
1 (or more!) chopped green chilli if liked
1 tsp Marigold bouillon powder
1 beaten egg with a squirt of soy sauce
cornflour to thicken or thickening granules if want thicker consistency
soy sauce to taste
salt to taste

Method
Bring water to boil and add chopped chicken, sweetcorn & bouillon powder and cook for approx 5 mins so chicken is cooked (must have small pieces of chicken, if larger pieces then will need to cook for longer so chicken is thoroughly cooked!) Taste and add salt to taste, throw in chopped onion, a good grinding of black pepper and chopped green chilli.
If want thicker consistency - thicken using cornflour or thickening granules at this stage. Mix a little cornflour thoroughly with a little COLD water then add to hot soup, stirring quickly to mix and avoid lumps.
Reduce heat to gentle simmer and add beaten egg and soy sauce mixture, stirring all the time to create the 'egg flowers' or strands of cooked egg.
Add chopped green coriander and serve!
Yummy! Enjoy!

Can use thigh or leg meat if prefer - but must be boneless. If want to use chicken on the bone then cooking time will be much longer.

gingin_2

I think the way the restaurants manage to get it so thick but still clear is by using a large dollop of MSG. We found this when our takeaway hadn't stirred ours properly and I scooped it out with my spoon. Not sure if you want to do it this way but it can be bought from Asian supermarkets if you do.,

piggybankrupt

Thanks everyone - will have a go at these ! should save me a fortune at the chinese!