in Soup Recipes, USA or Canada

Corn soup with chicken

updated

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Ingredients for 4 servings:

  • 150 g chicken breast, diced
  • 1 tbsp oil (peanut oil)
  • 1 can corn, 285 g drained weight
  • 30 g corn flour
  • 1 liter chicken broth
  • 100 ml cream
  • 2 tbsp port wine or sherry, optional
  • salt and pepper
  • 1 pinch(s) of chili or cayenne pepper
  • Parsley
  • Croutons, as desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Chicken and Corn Soup – US recipe from an American friend

Brown the finely diced chicken breast fillet in hot oil. Add the drained corn and top up with chicken stock. Mix the cornmeal with a little water and whisk in. Bring the soup to a boil and stir in the cream. Simmer gently for 5 minutes, then season to taste with port or sherry, if desired. Ladle the soup into bowls, garnish with parsley, and serve with crispy croutons, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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