Here’s one of those quick light lunches, for you. One that is going to warm you up. Cuddle you… and we all need cuddling!
A very tasty Corn & Chicken Soup. Not a soup that I’ve made before, but was teased to try the flavours. I’ve always seen it on menu’s but have never tried it. It’s funny how the cooler days, we reach for boiling water, stock cubes and vegetables to satisfy our taste buds.
Read on for the recipe…
Recipe: Corn & Chicken Soup
1 tin (250 gram) salt reduced corn kernels, drained.
2 tablespoons extra virgin Olive Oil
2cm (10 gram) piece of fresh ginger grated
1 garlic clove, crushed
2 scallions, sliced thinly
2 shallots, garnish
1 tin (250 gram) canned creamed corn
1 tablespoon soy sauce
1 litre (4 cups) salt-reduced chicken stock
2 cups ( breast part) skinless chicken
In a large pot, you know one of those high sided soup pots, place olive oil, grated ginger, garlic,and the onions, stirring until fragrant and translucent. Add the chicken meat, sliced roughly and gently brown. Add creamed corn, corn kernels, soya sauce and stock, bring to boil.
Simmer for a further 20 minutes. Serve soup topped with thinly sliced shallots and freshly grounded black pepper.
Linking to Rural Thursday
Enjoy the warmth of this soup, my friends.