Made with chicken broth, this is a "thin" soup, designed to take the place of a beverage at the dinner table. You can thicken it by adding two lightly beaten eggs or two egg whites before serving.
Serves 4
Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 5 - 6 cups homemade chicken stock (see recipe directions for link) or storebought chicken broth
- 1 can (14 - 16 ounces) cream corn
- 4 ounces chicken meat (optional)*
- 1 chopped green onion (spring onion)
- Salt, to taste
Preparation:
Directions for Cream Corn Soup:
1. Bring the Chicken Stock or broth to a boil. Add 4 tablespoons of water to the chicken meat (if it is being used) and mix well.
2. 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.
3. Remove the soup from the heat, and add green onions. If desired, stir in 2 lightly beaten eggs or 2 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.
1. Bring the Chicken Stock or broth to a boil. Add 4 tablespoons of water to the chicken meat (if it is being used) and mix well.
2. 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.
3. Remove the soup from the heat, and add green onions. If desired, stir in 2 lightly beaten eggs or 2 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.
