Sweet Corn Soup Recipes

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SWEET CORN AND CHICKEN SOUP



Sweet Corn and Chicken Soup image

Provided by Aarti Sequeira

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 17

1 leek, green parts too if you have 'em, sliced in half and thoroughly washed
1 carrot, chopped in half
3-inch hunk fresh ginger
1 teaspoon whole coriander seeds
1 teaspoon whole black peppercorns
2 chicken breasts on the bone, with skin
3 (14-ounce) cans creamed-style corn
2 chicken bouillon cubes, crumbled
3 tablespoons finely chopped fresh ginger
4 scallions, chopped finely, white and green parts (reserve some green for final garnish)
1 teaspoon sesame oil
1/4 cup cornstarch
1/4 cup cold water
2 egg whites
1 teaspoon unseasoned rice vinegar
Kosher salt and freshly ground black pepper
Soy sauce, for serving

Steps:

  • Pour 10 cups water into a big stock pot and bring to a boil over high heat. While it's coming to temp, throw in the leek, carrot, and hunk of ginger. Place the coriander and peppercorns into a small square of cheesecloth. Tie with kitchen string and add to the pot.
  • Skin the chicken breasts, remove any excess fat, and throw the chicken breasts into the pot. Allow the whole lot to come to a boil, and then turn it down and simmer, covered, until the chicken is cooked and tender, 20 to 30 minutes.
  • Remove the chicken and allow to cool. Strain the stock and discard the leeks, carrots, ginger, and cheesecloth sachet.
  • Return the stock to medium heat. Add the creamed corn, bouillon cubes, chopped ginger, scallions, and sesame oil. Keep the soup at a gentle simmer while you remove the chicken from the bone and shred finely using a fork. (Or you can just slice it really thinly.)
  • Turn up the heat to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with the water until smooth. Add half to the soup whilst stirring. Allow to boil until it's thickened to the soup consistency of your liking. (If it doesn't thicken, add the remaining slurry.)
  • Turn the heat back down to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.
  • Add the shredded chicken and rice vinegar. Cook for 5 minutes, allowing everything to warm through. Taste for seasoning. Serve with a splash of soy sauce and some of the reserved scallion greens.

CREAMY CORN SOUP



Creamy Corn Soup image

This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.

Provided by Abby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

½ onion, chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tablespoon margarine
3 tablespoons all-purpose flour
2 ½ cups milk
1 cup chicken broth
2 (12 ounce) cans whole kernel corn
2 ½ tablespoons cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste

Steps:

  • In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
  • Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g

EASY CHINESE CORN SOUP



Easy Chinese Corn Soup image

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

Provided by SUCCESSION

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g

SWEET CORN SOUP



Sweet Corn Soup image

A quick and easy soup made with ingredients usually found in the pantry/fridge. Can also be wizzed up in the microwave.

Provided by Stardustannie

Categories     Chowders

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, chopped (150g)
1 garlic clove, crushed
4 cups chicken stock (made from cubes is fine)
1 cup frozen corn kernels
310 g canned creamed corn
1 medium potato, chopped coarsely (200g)
1/4 cup cream (optional)
white pepper
50 g plain corn chips (optional)
ground black pepper
2 tablespoons fresh chives, chopped

Steps:

  • Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.
  • Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
  • Blend or process the soup until smooth adding white pepper to taste. Return the soup to the same pan then stir in the remaining corn and cream. Stir over a low heat until corn is tender.
  • Serve soup topped with crumbled corn chips, pepper and chives.

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