Best Kathy 1 Chicken Corn Soup Zwt Asia Recipes

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KATHY #1 - CHICKEN CORN SOUP (ZWT - ASIA)



Kathy #1 - Chicken Corn Soup (Zwt - Asia) image

My sister, Kathy, gained her Asian cooking expertise 1st-hand when she, her DH & her in-laws lived in Taiwan for a time. This is the 1st of several recipes she considers her favorites. Her source for this so tasty & easy to fix soup was "Wei-Chuan Cookbook" by Huang Su Huei.

Provided by twissis

Categories     Poultry

Time 20m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 10

4 ounces chicken breasts
1 egg white
6 cups chicken stock
2 cups creamed corn
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon sesame oil
1/4 cup cornstarch
2 egg whites (beaten with fork)
1 ounce ham (minced) (optional)

Steps:

  • Finely chop chicken breast. Mix w/1 egg white & 1/2 cup water. Set aside.
  • Heat stock & next 5 ingredients.
  • Add chicken mixture & bring to a boil.
  • Add cornstarch mixed with 1/4 cup water.
  • Slowly add beaten egg whites while stirring soup constantly. Add ham if desired & serve.

Nutrition Facts : Calories 159.8, Fat 4, SaturatedFat 1, Cholesterol 14.5, Sodium 1051, Carbohydrate 21.8, Fiber 0.8, Sugar 5, Protein 10

CHICKEN CORN SOUP



Chicken Corn Soup image

This is a recipe from "A Taste of Guam", a cookbook written be a local Guamanian, Paula Quinene. Just thought I would share.

Provided by ChamoritaMomma

Categories     Chowders

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup onion, chopped
7 boneless skinless chicken thighs, chopped
4 tablespoons butter
4 tablespoons flour
1 (10 1/2 ounce) can condensed cream of mushroom soup
2 (13 1/2 ounce) cans coconut milk
2 (15 1/4 ounce) cans sweet corn
1 (14 ounce) can chicken broth
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon Accent seasoning

Steps:

  • In a large pot, on medium heat, melt the butter. Saute the onions until translucent. Add the chicken and saute until cooked completely. Sprinkle in the flour, and combine well.
  • Add the chicken broth and stir well. Pour in the cream of mushroom soup. Using the same can, fill with water and add to pot. Using a whisk, combine well.
  • Add the salt, pepper, and accent to taste. Add the corn and coconut milk. Continue to cook for about 10 minutes, but DO NOT let boil.
  • Serve.

Nutrition Facts : Calories 627.4, Fat 39.5, SaturatedFat 27.7, Cholesterol 87.2, Sodium 1530.9, Carbohydrate 48.9, Fiber 7.4, Sugar 14.9, Protein 27.1

CHICKEN CORN SOUP



Chicken Corn Soup image

This recipe is from Marsha Adams' book, "Cooking From Quilt Country". It was given to me from a poster on another board, cheezz, who is a fantastic cook. It freezes well, so you might want to make a double batch and freeze half of it. To reheat, thaw in fridge overnight, and gently reheat it until very hot, but not boiling. I would add some cooked rice when you add the chicken or some chopped cooked potatoes to make a really hearty meal. Serve with some hot bread and a green salad.

Provided by dawnie2u

Categories     Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons butter
1/4 cup onion, finely chopped
1 cup celery, finely chopped
4 tablespoons all-purpose flour
2 cups chicken broth
16 ounces canned creamed corn
3/4 cup milk
3/4 cup half-and-half
1 carrot, shredded
1 tablespoon fresh parsley, finely minced
1/4 teaspoon grated nutmeg
1/8 teaspoon black pepper
1 1/2 cups cooked chicken, coarsely shredded

Steps:

  • In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes.
  • Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.
  • Add the broth, and whisk until smooth, raising the heat a bit.
  • Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes.
  • Add chicken just before serving--allow soup to stand a few minutes to heat the chicken.
  • pieces.

Nutrition Facts : Calories 285.3, Fat 15.5, SaturatedFat 8.6, Cholesterol 62.1, Sodium 617.2, Carbohydrate 24, Fiber 1.8, Sugar 4, Protein 14.6

CORN SILK SOUP



Corn Silk Soup image

Make and share this Corn Silk Soup recipe from Food.com.

Provided by Bayou Andy

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 (17 ounce) can cream-style corn
1 1/2 cups milk
2 teaspoons fresh chives or 2 teaspoons frozen chives
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Steps:

  • In a blender or food processor mix together all ingredients.
  • Process until smooth.
  • Turn into saucepan and heat.
  • Serve with sprinkled chives or parsley or grated cheese.

Nutrition Facts : Calories 145.6, Fat 3.9, SaturatedFat 2.2, Cholesterol 12.8, Sodium 680.2, Carbohydrate 26.1, Fiber 1.5, Sugar 3.9, Protein 5.1

CHICKEN CORN SOUP WITH RIVELS



Chicken Corn Soup With Rivels image

This is an old Mennonite recipe that I have had for years. It is very tasty and comforting in those long cold winter months! Cook time is approximate, depending on how long it takes for your chicken to get tender, which of course depends on whether you use chicken pieces or an old hen!!

Provided by MarieRynr

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 cut up chicken, about 1 1/2 to 2 lbs (you can use pieces, but old hens have the best flavour)
4 quarts cold water
1/2 cup cut up celery & leaves
1 medium onion, sliced
2 (11 ounce) cans canned corn niblets
2 hard-boiled eggs, chopped
salt and pepper
4 tablespoons chopped parsley
1 cup flour
1 egg, beaten
1 tablespoon milk, if necessary

Steps:

  • Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
  • Remove chicken from broth.
  • Discard skin and cut meat into bite size pieces.
  • Put back into broth.
  • Add everything else except for chopped egg and parsley.
  • Bring to a boil.
  • Cook for 15 minutes until vegetables are soft, while you make the rivels.
  • Make the rivels by rubbing flour and egg together into crumbs.
  • Add milk if necessary.
  • Should be dry and crumbly.
  • Drop into boiling soup, stirring to prevent clumping.
  • Cover and simmer for 7 minutes.
  • Add chopped egg and parsley.
  • Serve and pass cream to be poured into soup.

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