Corn soup with Chicken
#GA4 #week10 #soup #frozen
When I have excess corns ( on the cob), I boil it and freeze it for later use. Hence, in this soup I have used frozen corns with the homemade chicken stock ( which we can have as Chicken clear soup too as mentioned in previous recipe).
The final soup only takes about 15 minutes, though preparations takes time as mentioned in the recipe.
Corn soup with Chicken
#GA4 #week10 #soup #frozen
When I have excess corns ( on the cob), I boil it and freeze it for later use. Hence, in this soup I have used frozen corns with the homemade chicken stock ( which we can have as Chicken clear soup too as mentioned in previous recipe).
The final soup only takes about 15 minutes, though preparations takes time as mentioned in the recipe.
Cooking Instructions
- 1
Cut the chicken breast into small cubes/ chunks.....boil it along with a salt and about 2 cups water till it's cooked.....it may take 20 minutes or so.
- 2
Remove the kernels from the cob. Make a fine paste of 1 cup kernels with 1cup water in a mixer grinder (if you want smooth soup you can strain it too.)
- 3
Make all other ingredients ready.
- 4
- 5
Heat oil and butter in a pot/ kadai / pan add garlic and saute it, then add basil, chilli, bell peppers and saute it for a minute or two.
- 6
Add the boiled chicken cubes/ chunks and saute for another two three minutes add crushed black pepper too. Add the chicken stock and cook for about 3-5 minutes.
- 7
Then add the corn paste and mix well and cook for 5 mins or so....add the 1/4 cup corns also. Check the salt and add if required. If needed add about 1/4 cup hot water to adjust the consistency, if required. If you want thicker soup make a slurry of the (white) cornfour and add to it but I love without it, so I don't add. Serve hot with bread croutons or toasted bread with garlic butter !!!! Bon Appetit!!!!
- 8
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