food 4 tots

Corn chicken soup

corn chicken soup, corn soup, Food For Tots

 

From young, soup has been served regularly in my family’s daily diet. As far as I can recall, my mom has been boiling different types of Chinese soups almost every day. After I got married, I too enjoyed all the home-boiled soups of my mother-in-law. Now, as a “minister of home affair cum head chef”, I continued with our family’s tradition to boil soups for the family as my son is a big fan of soup. The soups I had tried making consist of both Chinese and Western version as shown in the soup categories of this blog.

 

For Chinese soups, it generally requires 2 hours of simmering to achieve the best result. On those days when I am contraint for time , I will pick a quick and easy soup recipe such as the corn chicken soup I am in this posting. It is adapted and modified from “Soup of the Day” 天天有好汤. The time required for preparation and cooking is very minimum as compared to Chinese soups. I had added in extra ingredients (of course, do not overload it) to compliment its taste and nutritional value. Since all of the ingredients are edible, it can also be served as a one-dish meal. The happiest thing to me is less washing too!

 

Ingredients:
150g chicken breast meat
1000ml chicken stocks (I used 3 tbsp of concentrated chicken stock to mix with 1 liter water)
1 packet sweet corn cream style (380g) – De Monte or any other brand
1 packet enoki mushrooms * (cut away the tough part of the stems; if you think it is too long, then cut into halve, rinse with running water)
4 pcs fresh shitake mushrooms * (blanch over hot water and slice them thinly)
4 stocks of baby sweetcorns * (slice thinly)
1-2 eggs (lightly beaten and mix with 2-3 tsp water)
1-2 slices of ginger *
Spring onions for ganishing – chopped
Corn flour mixture (dilute some cornflour with water, adjust the consistency according to your personal preference)
Note: * – my personal add-on. Other recommended ingredients are: tofu and green peas

 

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Seasonings:
Salt (I had omitted it because the chicken stocks is tasty enough on its own)
Pepper

Methods:

  1. Rinse and pat dry chicken breast meat. Cut into small & long strips. Marinate with light soya sauce, sugar and cornflour for about 15-30 minutes.
  2. Bring the chicken stocks/ water in a pot to boil. Add in chicken concentrated stock if used.
  3. Add in ginger slice, baby sweetcorns and mushrooms. Simmer for 10 minutes.
  4. Add in cream corn and stir well.
  5. Add in chicken strips and stir well until it is fully cooked.
  6. Add in cornflour mixture and stir gently to thicken.
  7. Pour the egg mixture slowly into the soup, stir until it forms thin egg shreds on the surface. Turn off the heat.
  8. Season with salt, pepper and sprinkle some spring onions before serving.

 

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24 Comments

  1. Katie says:

    I love corn and soup, so I can imagine that this is a great dish! The yellow is a really stunning color.

  2. tigerfish says:

    Sounds easy! I want some CC soup too!

  3. Dora says:

    Looks like an easy to prepare soup.;)

  4. Selba says:

    It looks yummy…
    I’m wondering about the corn cream. Is that the same as the maizena powder mixed with water?

  5. Hungry Gal says:

    Easily one of my favourite soups. Yummy.

  6. Bits of Life 'n' Taste says:

    Do you know that I love this type of soup too? Thanks for the recipe! *wink*

  7. Beachlover says:

    Oh ! I also make some chicken corn soup the other day! but your look much much better than mine!!Yummy!!

  8. Food For Tots says:

    Katie: Tks. My son and I love corns too. We always eat steamed corns. 🙂

    Tigerfish: “Sup sup water” for you! Please help yourself!

    Dora: Definitely easy-peasy for your chef! 😉

    Selba: Haven’t tried maizena powder before. But u can check out this link on the packaging.

    Hungry gal: Glad that you like it.

    BOLNT: I guess this is the most ideal soup for mommy on-the-go like you, right?

    Beachlover: You are too humble. 😉

  9. pigpigscorner says:

    I love soups but my fiance is not a big fan =( It looks really delicious, love the addition of mushrooms!

  10. lisaiscooking says:

    Sounds like a great soup and I love egg shredds in broth!

  11. Food For Tots says:

    Pigpigscorner: This means that you can have extra portion from his share. 😉

    Lisaiscooking: Tks and glad you like it.

  12. worldwindows says:

    The Cantonese and Vietnamese must have soup for every meal and I grow up having soup as one of the dish. This is good stuff to entice the young and the old.

  13. Kevin says:

    That soup looks good!

  14. Food For Tots says:

    worldwindows: I totally agree with u. 😉

    kevin: Give it a try. Hope u will like it. 😉

  15. noobcook says:

    I think I have that cookbook too! I luv thick Chinese soups like these 😀

  16. Food For Tots says:

    Noobcook: I luv this cookbook. Many simple and easy to follow recipes. Have u tried any?

  17. Paula says:

    i love Chicken Soup it is so yummy.

  18. delia says:

    hi, this soup is really delicious. my children all had 2 bowls each. will be on my menu from now on. thanks!

  19. Annie says:

    hi, thanks for sharing all your great soup recipes. I’m considering buying a pressure cooker. Like to ask if preparing soup using pressure cooker will yield as good results as having it simmered over gas cooker for 2 hours? Thanks 🙂

    • food-4tots says:

      Annie: Thanks! It’s my pleasure to share. I’m not sure about pressure cooker but as what I read, claypot is the most suitable pot for making Chinese soups. 😉

  20. Siew says:

    Thx for sharing! I had tried it was delicious! But the appearance of my soup didn’t look as clear as yours what do u think it goes wrong? Mine was more milky colour

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