CHICKEN AND CORN SOUP RECIPE
This is the recipe of chicken and corn soup prepared with cream corn from can
Provided by KP Kwan
Categories Soup
Time 25m
Number Of Ingredients 16
Steps:
- Heat up ingredients A in a pot, bring it to boil.
- Finely cut the chicken breast into 2mm cube (brunoise)
- Marinate the chicken with other ingredients in B for 30 minutes.
- Place the chicken meat in a large bowl. Add a ladle of the boiling soup into it. Stir the chicken meat until it is semi cooked and no longer stick together.
- Pour the chicken meat into the pot and cook until it is cooked.
- Add the cornflour slurry until it reaches the desired thickness.
- Season with salt and pepper. Remove from heat.
- Beat an egg. Stir the egg liquid into the soup.
- Garnish with a dollop of cream and scallion, Serve.
Nutrition Facts : Calories 260 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 3 bowls, Sodium 932 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CORN AND JALAPEñO MUFFINS
The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.
Provided by David Tanis
Categories dinner, lunch, snack, breads, side dish
Time 45m
Yield 36 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
- Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
- Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN CORN SOUP I
A real Pennsylvania Dutch favorite! I have made this several times over the years.
Provided by Teresa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
- Cut corn from cobs if using fresh corn.
- Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
- In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g
DOUBLE-CORN MUFFINS
Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
- In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 5 g, TransFat 0 g
EASY CHINESE CHICKEN AND CORN SOUP
a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.
Provided by CharlieNZ
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
- Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
- Remove chicken breast from the stock and leave to cool for a few minutes then shred.
- Add corn to stock and bring to the boil over a medium heat.
- Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
- Add shredded chicken to soup.
- Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
- Serve topped with the sliced spring onions and enjoy!
- NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.
Nutrition Facts : Calories 294.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 103.8, Sodium 1510.4, Carbohydrate 42.9, Fiber 2.8, Sugar 10.3, Protein 16.7
SOUTHWESTERN CHICKEN AND CORN SOUP
A chicken and corn soup with a hint of cumin, chili powder, and jalapeno giving it a Southwestern flair. Add some half & half and you have a rich and satisfying meal!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h10m
Yield 7
Number Of Ingredients 22
Steps:
- Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and slightly crisp, about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot.
- Melt butter in the pot with the remaining bacon grease over medium heat. Add onion, red bell pepper, and jalapeno. Sautee until just softened, 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated, about 2 minutes.
- Season with salt, pepper, cumin, chili powder, and cayenne pepper. Gradually whisk in Swanson® Unsalted Chicken Broth, stirring to prevent flour from clumping. Bring to a boil over medium-high heat. Add potatoes and green chilies; reduce heat to medium-low. Simmer until vegetables begin to soften, about 12 minutes
- Stir in frozen corn and chopped chicken. Add 1/2 cup of cooked bacon pieces. Add half and half; stir. Reduce heat to low; simmer very slowly until chicken and corn are heated through, 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts.
- Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 41.4 g, Cholesterol 119.2 mg, Fat 30.1 g, Fiber 4.4 g, Protein 35.9 g, SaturatedFat 15.3 g, Sodium 1186.5 mg, Sugar 5.1 g
CHIPOTLE CHICKEN SOUP WITH CORNMEAL DUMPLINGS
Steps:
- In a small bowl, mash half the beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water, cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken., In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.
Nutrition Facts : Calories 356 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 5g fiber), Protein 24g protein.
UNBELIEVABLY MOIST CORNMEAL MUFFINS
From a Gay Lea recipe flyer. Definitely not a low fat recipe. Tried numerous recipes previously with mixed results (too dry, too crumbly), but these are always mmmm....perfect! Enjoy with soup, salad, chili. Add grated cheese if you wish. Can be frozen.
Provided by fluffystew
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan).
- Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
- In another bowl, combine wet ingredients: eggs, sour cream and melted butter.
- Add wet ingredients into the dry and mix well.
- Put into muffin cups or baking pan.
- Bake 15-20 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 275.1, Fat 18.5, SaturatedFat 10.9, Cholesterol 76.5, Sodium 377, Carbohydrate 24.4, Fiber 1.2, Sugar 6.7, Protein 3.9
AIR FRYER CHICKEN AND WAFFLE KABOBS
Air frying perfectly crisps frozen chicken and mini waffles. Cook in batches if necessary-keep finished popcorn chicken and waffles warm in a 200 degrees F (93 degrees C) oven while you work. Drizzle or serve with maple syrup for dipping.
Provided by Jasmine
Categories Air Fryer Main Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 200 degrees F (93 degrees C). Preheat an air fryer to 400 degrees F (200 degrees C).
- Arrange popcorn chicken in a single layer in the air fryer basket. Cook chicken for 7 minutes, then flip and cook until lightly browned and crispy, 2 to 3 minutes more. Transfer chicken pieces to a baking sheet; keep warm in the preheated oven.
- Meanwhile, arrange half the waffles in a single layer in the air fryer basket. Cook for 90 seconds; flip and continue to cook until light brown in spots and crispy, about 20 seconds more. Transfer to baking sheet. Repeat with remaining waffles.
- Thread 2 waffles and 2 pieces of chicken onto each of 8 skewers. Thread berries onto remaining 12 skewers.
Nutrition Facts : Calories 516.6 calories, Carbohydrate 70.6 g, Cholesterol 33.8 mg, Fat 21.3 g, Fiber 10.9 g, Protein 25.9 g, SaturatedFat 3 g, Sodium 1375.3 mg
CORNMEAL MUFFINS
Corn bread is very popular in this part of the country as a complement to soup. These muffins are really easy to make and have good texture and flavor!
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.
Nutrition Facts : Calories 189 calories, Fat 7g fat, Cholesterol 2mg cholesterol, Sodium 434mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g protein.
CHICKEN AND CORN SOUP WITH CORNMEAL MUFFINS
Steps:
- TO PREPARE CORNMEAL MUFFINS: Combine the dry ingredients in a bowl, melt the butter and drain the corn kernels. Stir in with the remaining ingredients and mix well. Spoon the mixture into 8 greased muffin cups (1/3 cup capacity each). Bake at 400 degrees F for 25 minutes, or until cooked when tested with skewer. While the muffins are baking, prepare the soup. TO PREPARE SOUP: Heat the oil in a large pan. Chop the chorizo and slice the chicken. Add in batches and cook, stirring, until lightly browned; remove from pan. Reheat the pan, add the onions and garlic and cook, stirring, until the onions soften. Add the cumin and cook, stirring, until the spices are fragrant (about 1 minute). Add the stock, tomato juice and tomato paste and bring to a boil. Chop the bell peppers and zucchini and add. Simmer, uncovered, for about 5 minutes or until just tender. Stir in the chicken, rinsed and drained kidney beans, drained corn and coriander (cilantro) and simmer, uncovered, until hot. Serve with the Cornmeal Muffins. The soup can be made a day ahead. The Cornmeal Muffins are suitable for freezing.
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