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Chicken and Corn Soup
Date added: December 2, 2007
A simple and hearty soup that will be sure to keep you warm during the winter season. This recipe can be varied with some heat in the form of white pepper or some acidity in the form of red vinegar.
- Servings: 6 change
- Calories per serving: 295
- Prep time: 10
- Cook time: 15
Ingredients
- 3 cup corn, cream style, cnd
- 6 cup stock, chicken, prep f/recipe
- 1 tsp salt, table
- 2 tbsp cornstarch
- 3 tbsp egg whites, raw
- 1 tsp oil, sesame
Marinade
- 9 ounce-weight chicken, broiler/fryer, breast, w/o skin, raw
- 3 tbsp wine, rice, japanese
Recipe Method
1. Slice the chicken into either thin strips or into small cubes, depending on your preference.
2. Combine chicken and
3. In a large pot, combine creamed corn, chicken stock and bring to a boi.
4. Once your corn and stock mixture starts boiling, slowly add your chicken, making sure to stir constantly.
5. combine your cornstarch with some water to make a thickener and pour it into the soup while stirring.
6. in a small bowl beat some egg whites and slowly pour it into the hot soup, making sure to still be stirring to make sure the egg is distributed evenly.
7. Finish the soup with some sesame oil.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 295 | 15% |
| Fat 5g | 7% |
| Cholesterol 32mg | 11% |
| Sodium 1,202mg | 50% |
| Carbohydrates 35g | 15% |
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