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CHICKEN AND CORN SOUP RECIPE
This recipe
will teach you how to make Chicken and Corn Soup. It is a
quick and easy recipe to make.
My mother whenever we had a cold would cook up this Chicken
and Corn Soup as she believed chicken soup would cure a cold
and I believe she was right as I now make it when my children
come down with a cold. I make the Chicken and Corn Soup for
a hearty meal as well as it is so full of nourishment and
the flavours of the onion, cumin, potato, chicken stock, cooked
chicken, sweet corn kernels, black pepper and chopped parsley
gives this soup a magnificent taste. I like to serve the Chicken
and Corn Soup with hot crusty bread.
Chicken
and Corn Soup Ingredients
1 onion sliced
1 potato diced
1 Tbs vegetable oil
pinch ground cumin
1 litre chicken stock
freshly ground black pepper
185g cooked chicken chopped
220g canned sweet corn kernels
1 Tbs finely chopped fresh parsley
Chicken
and Corn Soup Method
In a large saucepan heat the
oil and cook the onion and cumin over medium heat for 3 minutes
or until onion is soft. Add potato and stock and bring to
the boil then reduce heat and simmer for 10 minutes or until
potato is tender. Take out the onion and potato with a slotted
spoon and place in blender and blend until smooth then return
mixture to stock and whisk to combine. Add the chicken and
sweet corn then stir to combine and cook over low heat until
heated. Season the Chicken and Corn Soup to taste with black
pepper and sprinkle with parsley and serve with crusty hot
bread.
Enjoy
your freshly made Chicken and Corn Soup!
MEXICAN
CORN CHOWDER RECIPE
This
recipe will teach you how to make Mexican Corn Chowder. It
is a quick and easy recipe to make.
When I was young there was nothing better than walking into
my mothers kitchen on a cold winters day and smell the aroma
of mums Mexican Corn Chowder cooking. The smell and combinations
of bacon, onion, celery, red chili, chicken stock, cumin,
thyme, milk, sweet corn kernels and freshly ground pepper
cooking was just sensational. Sometimes mum would not make
the Mexican Corn Chowder so spicy by leaving out the chili
but it still tasted just as delicious. Soup also freezes really
well up to 3 months so if you want to make more and have it
ready for next time freeze it.
Mexican Corn Chowder Ingredients
15g butter
1 tsp dried thyme
1 tsp ground cumin
500mls chicken stock
1 onion finely chopped
2 stalks celery chopped
2 bacon rashers chopped
freshly ground black pepper
1 small red chili finely chopped
2 Tbs flour blended with 60mls milk
440g canned sweet corn kernels drained
Mexican
Corn Chowder Method
In a large saucepan melt the
butter and add the bacon, onion, celery and chili and cook
for 4 minutes stirring or until onion is soft. Add the stock,
cumin and thyme then bring it to the boil and reduce heat
and simmer for 10 minutes. Add the flour mixture to the stock
mixture then stir in the milk and sweet corn and cook stirring
constantly until chowder comes to the boil then reduce heat
and simmer for 5 minutes. Season the Mexican Corn Chowder
to taste with black pepper.
Enjoy your freshly
made Mexican Corn Chowder!
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