It's winter and it just seems natural to want soup. Everyone knows that chicken soup is popular this time of year and of course out here chowders are extremely yummy and can warm you quite nice after a day of shivering and teeth clattering. So, what happens if you mix the two? Well, you get absolute yumminess!
From the archives of the Examiners resident Chef, Chef Larry Edwards, we grabbed this soup. Apparently it is a Chinese favorite as according to the Chef, it is Cantonese in nature. Blah, who cares, it's good, it's hot and it's delicious!
Ingredients needed to make Chinese Sweet Corn and Chicken Soup (serves 4):
- 3 cups corn kernals, sweet variety
- 1 chicken breast, skinned and boned
- 4 cups chicken stock
- ¼ cup cornstarch
- ¼ cup cold water
- 1 ½ tsp. salt
- 1 Tbs. soy sauce
Steps:
-
Into a food processor or blender add the corn and coarsely grind (not pureed but a little chunky)
- In a small sauté pan or skillet of boiling water add the chicken breast, cover and cook 10 minutes. Remove the pan from the heat to cool.
- Remove the chicken from the pan and dice the meat. Discard the cooking water.
- In a medium saucepan combine the corn, chicken and chicken stock over high heat. Bring to a boil. Reduce the heat to a simmer and cook 5 minutes.
- In a small bowl whisk together the cornstarch and water until the cornstarch is dissolved. Whisk this into the soup and continue to whisk until the soup loses its cloudy/creamy color.
- Stir in the salt and soy sauce and serve.
** Inside Google calls Chef Larry Edwards "quite possibly the most popular Chef in the world" and now you can find out what Chef Larry Edwards has coming up in the kitchen, on the road, in the restaurants and in the media by joining him on Facebook where the Chef's snarky personality and often controversial comments are always sure to cause a stir!
Comments