Chicken & Sweetcorn Soup

Bongedone

I have just come back from the Chinese and guess what I am having.

piggybankrupt

Drool drool!!

baby_fuzz

gingin wrote: »

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.,

Hi gingin,

MSG is completely soluble in water. What some restaurants use to thicken their soups and sauces is cornstarch, or potato starch. It sounds like this reataurant didn't mix it with some cold water before adding it to the soup (and didn't stir either!).:D

The real secret to great-tasting chicken & sweetcorn soup is creamed corn:
http://shop.waiyeehong.com/index.php?main_page=product_info&products_id=2214

you should be able to pick this up from any oriental food shop or larger delicatessens.

and I think someone else mentioned the other thing, which is to whisk an egg, and stir it into the soup slowly. If you stir too quickly, it breaks up too much and it ends up all bitty.

(also, you can use crab-sticks instead of chicken)

lindadykes

I make mine exactly the same as Paulies Girl. The more cornflour you add the thicker it becomes, it also goes clear as the cornflour thickens the liquid. I find this gives a very good approximation of the restaurant style soup.

Stephen_Leak

I finally managed to get this one done and tested. And, even if I say so myself, it's rather good.

Cheap, simple ingredients (especially if you use leftover roast chicken), dead easy to make, and the result is clear yet creamy, just like the one in my favourite Chinese restaurant.

CHICKEN & SWEET CORN SOUP

Serves 2

INGREDIENTS

1 egg
1 chicken breast (either fresh or leftover from a roast chicken)
1 tablespoon of sunflower oil (if you are using a fresh chicken breast)
200g (½ a 400g tin) of creamed sweet corn
1 chicken stock cube
500ml of water
Ground pepper to taste

METHOD

Break the egg into a bowl and pick out any bits of shell. Mix up the egg.

If you are using a fresh chicken breast, cut it into thin strips. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes. Stir frequently to stop it sticking.

If you are using a leftover chicken breast, tear it into thin strips.

Put the chicken and sweet corn into a saucepan on a medium heat. Crumble the stock cube into the water and pour it into the pan. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for about 10 to 15 minutes.

Slowly pour the egg into the soup, stirring gently all the time to form ‘strings' of cooked egg. If the soup reaches the desired consistency before you’ve added all of the egg, stop adding the egg.

Season with the pepper.

ADDITIONS & ALTERNATIVES

If you want a thick soup, add ½ a tablespoon of cornflour mixed with a little water towards the end of the cooking.

For Creamed Sweet Corn Soup, omit the chicken and substitute a vegetable stock cube for the chicken one.

nodwah

I was looking for creamed corn to make chicken chowder - where do you get it?

Stephen_Leak

nodwah wrote: »

I was looking for creamed corn to make chicken chowder - where do you get it?

I managed to find mine in Tesco.

Pink.

Hi Stephen,

I've added your thread to the main chicken and sweet corn recipe thread to keep the replies together.

nodwah, this thread where Stephen originally posted his recipe might help you to find creamed sweetcorn: Creamed Sweetcorn - Has anyone seen any?

Pink

suec

I used to use creamed corn but i now make my own

I just blitz tinned corn with a hand blender , it doesn't always blitz all of them but a lot. I use them with sweetcorn fritters and chicken and sweetcorn soup. Creamed Corn can be quite expensive.

If anyone wants to make fritters really simply

have your blitzed tinned corn just add flour and baking powder , seaoning and an egg . add enough just to make thick dropping consistency then drop about a large tble spoon into 2 tbles of hot fat and fry until golden turning half way through. Makes tons and you can reheat in oven if you want to prepare in advance.

Rani

Hi, im new here and thanks to you all, have just made some GREAT chicken and sweetcorn soup!

1 large breast of chicken
1 can of creamed corn
2 cloves of garlic
a "piece" if ginger (size of your thumb!)
salt and pepper to taste
1 egg
1 tsp of light soy sauce
Pan of water!
Corn flour

- heat some oil and cook the shredded/diced chicken with the grated ginger and garlic

- boil a pan of water

- add the creamed corn and heat through

- once water is boiled, add the can of creamed corn

- add soy sauce to chicken and add the cooked chicken to pan of water and corn

- thicken with some cornflour paste

- add salt and pepper

- beat the egg, add to pan of water by whisking the soup and slowly adding the egg!

ENJOY!!!:p