Cream
Corn Soup
Made with homemade chicken
broth, this is a "thin" soup, designed to take the place of a beverage
at the dinner table. You can thicken it by mixing in two eggs or two egg whites
before serving.
Ingredients
5 - 6 cups chicken stock (see my How
to Make Chicken Stock)
1 can creamed corn
4 ounces chicken meat (optional)*
1 chopped green onion**
Salt - to taste***
Directions:
Prepare chicken stock. If not using the stock immediately, let cool, and then
store in a plastic container in the refrigerator or the freezer.
Bring stock to a boil. Add 4 tablespoons of water to the chicken meat (if it is
being used) and mix well. Stir the creamed corn and chicken meat into the soup.
You will know the chicken is cooked when the meat turns white. Add salt to taste
and bring the soup to a boil again. Remove the soup from the heat, and add green
onions. If desired, add 2 eggs or egg whites.
Variations
* You can substitute other meat, such as ham.
**If you are preparing the soup for someone who is ill, try adding a
couple of slices of ginger. Among its many benefits, ginger is believed to be helpful
in treating colds and flue.
***For added flavor, drizzle with sesame oil just before serving.
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