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!
If you cannot find fresh sweet corn at your local market, you can use the frozen sweet corn kernels. This delicious soup is not as thick as a corn chowder, but it is a little more dense than a typical soup. Serve this with some freshly baked artisan bread and you will have a wonderful meal to take the chill off a chilly Sierra day!
Ingredients needed to make Asian Sweet Corn and Chicken Soup (serves 4):
- 3 cups corn kernels, 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
- 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.
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