Sunday, July 11, 2010

Corn soup


1/2 cup chopped chicken without bones

3 cups water
1 tsp ginger garlic paste
1 onion quartered
1/2 tbsp peppercorns or 1/4 tsp pepper powdered
2 tbsp parsley
1/2 tsp salt
1 can cream style corn
1/2 cup carrots grated
shiitake mushrooms diced optional
1 tbsp corn flour or corn starch dissolved in cold water
1 egg white beaten
1 green onion chopped
salt
pepper

Boil chicken with water, pepper, 1/2 tsp ginger garlic paste, onion, unchopped parsley and salt in medium heat until chicken is cooked or pressure cooker. Strain and reserve the stock and chicken.
Put chicken stock, corn, carrots, ginger garlic paste, chopped green onions; reserve some for garnish, salt, pepper and boil. Mix corn starch to thicken the soup keep mixing and slowly add the egg white while mixing. Cut the cooked chicken smaller and add to the soup stir gently. Adjust salt, pepper and garnish green onions.

7 comments:

  1. yummy soup...looks wonderful ..i am going try vegetarian version of this one ..thanks for sharing

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  2. Soup looks so perfect... delicious..

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  3. That looks delicious, even i was thinking of making this corn soup, thank you for sharing this recipe.

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  4. Soup looks yummy and comforting...beautiful bowl of tempting soup..

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  5. Love the sweet bites of corn in the warming soup :D

    ReplyDelete

Thank you for commenting :)

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