Recipe: Appetizing Cream of chicken and corn soup

Cream of chicken and corn soup. They would never start with bullion. A great Amish Chicken Corn Soup starts with cooked chicken. I actually use a good prepared store bought roasted chicken.

While that cooks, pull apart and chop the chicken. Chicken and corn soup is the grander version of egg drop soup, enhanced with chicken meat and sweet corn. By now you should know that I am showing how to make the thick soup in this post, which is called 羹 (pronounce as geng), much like a chowder or western cream soup. You can cook Cream of chicken and corn soup using 19 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Cream of chicken and corn soup

1. Prepare of For the broth:.
2. You need 4-5 pieces of chicken thigh part.
3. It's 3-4 cups of water.
4. Prepare 2 cloves of garlic.
5. You need 2 inch of onion.
6. You need 1/2 tsp of salt.
7. Prepare 2 of cloves.
8. It's 1/2 of bay leaf.
9. You need 3-4 of ground black pepper.
10. It's of For the soup:.
11. You need 1 cup of Shredded chicken.
12. You need 1 cup of boiled sweet corn.
13. Prepare 1 of small potato boiled.
14. It's 1 of small onion.
15. You need 1 of garlic clove.
16. You need 1/2 cup of green onion finely chopped.
17. You need to taste of Salt and pepper.
18. Prepare 2 tbsp of cream.
19. You need 1 tbsp of butter.

Welcome back to Mid-Century Menu, where this week we are making cornbread with condensed soup in it. Which is a whole pamphlet about how to get as much condensed soup into your family as […] A delicious and easy Creamy Chicken and Corn Chowder topped with crispy bacon, green onions and jalapenos. This soup is great family-friendly comfort food that's so easy to prepare. This soup is great family-friendly comfort food that's so easy to prepare.

Cream of chicken and corn soup instructions

1. First make the chicken broth. In a stainless steel pan add all the ingredients for the broth and let boil for 20 mins on low flame..
2. In a sauce pan add butter, garlic and onion. Cook for a minute. Then add the shredded chicken, corn and green onion..
3. Then add the chicken broth. After one boil, blend nicely till creamy texture appears..
4. Now get the pan back to the flame and add the cream. Mix well and cook for 5 minutes, add salt and pepper according to taste. Note: you can add green chillies dipped in vinegar for a fiery taste..
5. Serve hot with baked cheese potatoes..

In a large skillet over medium-high heat, brown chicken in oil. In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Southern-Style Cornbread Dressing Grace and Good Eats. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through.