Tuesday, October 28, 2008

A little Bit of Chicken and A little Bit of Corn

This recipe was definitely one with a lot of different flavors, and some combinations that I wasn't quite sure of to begin with.  This soup had some Asian or Japanese type flavoring combinations.  To be honest I really wasn't sure what to expect whenever I started making this recipe; in the end I was pleasantly surprised.  The reason I chose to make this soup is because I hadn't been to the grocery store in a while and I didn't really have a lot of items on hand.  This was one of the few recipes that I found where I had everything it called for.

I would think this soup would be good for an appetizer, since there really isn't a whole lot to it.  We had it as our main course; I just made some bread to go with it so it would be more filling.  I'm still debating whether I will make this recipe again; I think it's growing on me though. 

Here's the recipe if you would like to try it.  I know I've just talked this up so well that your mouth is watering, right???  Haha!  You have to work with what you've got from time to time, so that's what I did.

Chicken and Corn Soup


3 Chicken fillets, boiled and shredded

1 Medium-large chicken breast, poached

1/2 Teaspoon ground ginger

2 Egg whites

2 Tablespoons milk

1 Tablespoon cornstarch paste (mix 1 part cornstarch with about 1 1/2 parts of cold water, stire until smooth)

2 1/2 Cups chicken broth

1 Can creamed corn

Salt and Pepper, to taste

1/4 Cup cooking sherry

Scallions, to garnish


To chicken stock add 1/4 teaspoon ginger and 1/4 cup cooking sherry, mix well.

In a small bown mix chicken and 1/4 teaspoon ginger.

Beat the egg whites until frothy, add the milk and cornstarch paste, and beat again until smooth.

Blend the chicken into the egg-white mixture.

In a large skillet, bring the stock to a boil, add the corn, and bring back to a boil, stirring gently. 

Stir int he chicken and egg-white mixture.

Add salt and pepper to taste and stir the soup gently until the mixture is well blended.

Pour the soup into bowls, garnish with scallions.

Adapted from: "1000 Classic Recipes for Every Cook"

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