Chicken And Sweetcorn Soup Tims Way Recipes

CREAMY CHICKEN & SWEETCORN SOUP

Steps:

• For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
• Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
• Heat oil in a pan, add the celery and leek, then fry them gently until completely soft. Stir in the chicken base and stock and bring the mixture to a simmer.
• Add the sweetcorn and cook for 5 mins, then stir in the greens and cook for 1 min. Sprinkle over the chives and serve.

CURRIED SWEETCORN SOUP WITH CHICKEN

Steps:

• If you're using fresh corn, wash the cobs and remove the kernels with a sharp knife or cleaver. Put in a bowl and set aside - you should end up with about 280g.
• Mix the chicken shreds with the egg white, 1 tsp salt, 1 tsp sesame oil and 1 tsp cornflour in a small bowl and chill for 15 mins. Beat the whole egg and remaining sesame oil together in another small bowl and set aside.
• Bring the stock to a simmer in a large pan, add the sweetcorn and simmer for 10 mins, uncovered. Meanwhile, bring a small pan of water to the boil. Turn off the heat and quickly blanch the chicken shreds until they just turn white - about 20 secs. Remove with a slotted spoon and drain well.
• Add the Shaohsing rice wine to the stock with the curry powder, 1 tsp salt, the sugar and the remaining cornflour pre-mixed with 2 tsp water. Bring it back to the boil, then lower the heat and simmer for another 5 mins.
• Add the blanched chicken shreds, then add the egg and sesame oil mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands.
• Ladle into a large bowl, garnish with the spring onions and serve straight away.

CHICKEN AND SWEETCORN SOUP

Steps:

• Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly.
• Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3-4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat.
• Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using.

CHICKEN AND SWEETCORN SOUP (TIMS WAY)

Steps:

• Heat oil and gently cook chicken, ginger and garlic for 3-4 minutes without browning.
• Blend cornflour with a little of the stock and add to pan with all the remaining stock and sweetcorn.
• Bring to boil, stir continuously and simmer for 7 minutes.
• Beat egg and lemon juice together and slowly trickle into the soup pan stirring with a fork or chopstick to form the egg strands.
• Season to taste, add spring onions and drizzle of soy sauce.

CHICKEN AND SWEETCORN FRITTERS

Steps:

• Heat oven to 160c.
• Place chicken, corn, capsicum and spinach in a large bowl.
• Stir in the flour and eggs and season with salt and pepper. Mix well.
• Heat half the oil in a large non-stick frying pan.
• Using ¼ cup of mixture for per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 to 4 minutes each side or until golden and firm to touch.
• Drain on a rack over kitchen paper and keep warm in oven whilst cooking remaining fritters.
• Add additional oil to pan as needed.
• Serve with a salad of mixed leaves, tomato and cucumber.

CRAB AND SWEETCORN SOUP

Steps:

• Boil the stock and add all the other ingredients EXCEPT for the egg.
• Let cook for five minutes, stir in the egg.
• Serve.
• I said it was easy !

CHICKEN AND SWEETCORN SOUP

Steps:

• Boil water.
• Add creamed style corn and add the dissolved chicken stock and stir.
• Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.
• Bring back to the boil.
• Take the soup off the element and let it cool for 15 seconds.
• Slowly add the beaten egg in a thin stream whilst stirring all the time.
• Add salt and pepper to taste.
• Serve in soup bowls and sprinkle with spring onions.