Chicken Corn Soup

Corn soup is a soup traditionally made in corn typically sweetcorn.The basic recipe is some type of soup base with corn added followed by whatever ingredients give it its distinct style. Basic and the traditional ingredients are corn cut from the cob, water, butter, some flour, an egg, with salt and pepper for seasoning. Some add, chicken, shrimp or crab. My favorite corn soup is th one with crab but unfortunately its very hard to find good quality crab here in Kuwait, so we prefer to buy some ready to cook crab corn soup in the Filipino supermarkets here however they are always out of stock, maybe due to its high demand. Anyway, since it’s very difficult to make crab corn soup here, we make chicken as a substitute, it also taste good as well.

3 cups Chicken broth
1 can 8.25 oz cream-style corn
1 cup chicken breast, finely chopped
1 tbsp. cornstarch
2 tbsp. water
1 egg, beaten
1 small size onion, miniced
2 tbsp. melted butter
1 tsp. sugar
salt and pepper to taste

1. Heat butter in a saucepan and saute onion.
2. Add chicken, stir for 1 minute.
3. Add broth, corn and sugar. Bring to a boil over a medium heat, stirring occasionally.
4. Blend conrstarch with water and add to soup.
5. Continue cooking, uncovered for 3 minutes.
6. Stir the beaten egg into soup. Reduce heat and stir for 1-2 minutes
7. Off the heat and transfer to a soup bowl.
8. Add salt and pepper if you like.
8. Garnish with chopped parsley or green onions (optional)

Serve while hot.


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