Recipe of Homemade Cream of chicken and corn soup
Hello everybody, it's Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Steps to Prepare Favorite Cream of chicken and corn soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cream of chicken and corn soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cream of chicken and corn soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cream of chicken and corn soup is 2 person. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cream of chicken and corn soup estimated approx 40 mins.
To begin with this particular recipe, we have to first prepare a few components. You can have Cream of chicken and corn soup using 19 ingredients and 5 steps. Here is how you can achieve that.
Like it's name, it's a creamy soup and it tastes very nice.. You can always make changes in every dish as per your choice so I have not blended it to pure creamy texture as I like to enjoy bits of chicken and corn. You can use a juicer blender to smooth up the soup. #WINTERSPECIAL
Ingredients and spices that need to be Take to make Cream of chicken and corn soup:
- For the broth:
- 4-5 pieces chicken thigh part
- 3-4 cups water
- 2 cloves garlic
- 2 inch onion
- 1/2 tsp salt
- 2 cloves
- 1/2 bay leaf
- 3-4 ground black pepper
- For the soup:
- 1 cup Shredded chicken
- 1 cup boiled sweet corn
- 1 small potato boiled
- 1 small onion
- 1 garlic clove
- 1/2 cup green onion finely chopped
- to taste Salt and pepper
- 2 tbsp cream
- 1 tbsp butter
Steps to make to make Cream of chicken and corn soup
- 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.
- In a sauce pan add butter, garlic and onion. Cook for a minute. Then add the shredded chicken, corn and green onion.
- Then add the chicken broth. After one boil, blend nicely till creamy texture appears.
- 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.
- Serve hot with baked cheese potatoes.
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