Chicken and Corn Soup

Discussion in 'Geek Recipes' started by Tomee, Nov 6, 2010.

  1. Tomee

    Tomee Member

    Joined:
    Jun 6, 2002
    Messages:
    4,375
    Location:
    Melbourne
    i love chicken and corn soup, like ALOT
    i could have it everyday :sick: well not everyday :lol:

    here is a quick and easy recipe my Mum taught me years ago, and i added some little things to it
    this usually serves around 4 people

    Tomee's chicken and corn soup

    what you need:
    1 x can creamed corn
    1 x can or corn kernals (i like the extra sweet ones)
    chicken stock (can be powder or the liquid stock)
    2 x eggs
    spaghetti (yes i know weird, but i love adding broken pasta in it. you dont have to do this, you could add whatever you want)

    Method:
    pour about 1 litre of water in a pot, add around 2 tablespoons of chicken stock (add more if you need to for taste) and 1 can of creamed corn, stir and bring to boil.

    turn down heat and let simmer, add the pasta broken off by the hand aswell as half a can of the corn kernals, stir and turn the heat slightly back up.
    once its starting to boil again add the two eggs and stir, this will break the eggs up.
    add pinch of pepper

    depending on how al dente you like your pasta in soup you can now serve and/or garnish

    [​IMG]

    feel free to post criticisms or your recipe for chicken and corn soup :)
     
    Last edited: Nov 23, 2010
  2. Dano.

    Dano. Member

    Joined:
    Jun 6, 2009
    Messages:
    594
    Looking at this just before dinner is making me salivate - delicious!

    PS: You should add some chicken chunks for extra goodness.
     
  3. TehCamel

    TehCamel Member

    Joined:
    Oct 8, 2006
    Messages:
    4,183
    Location:
    Melbourne
    so this is the sort of gelatinous, chinesey style chicken and corn soup ?
    We've been wandering how to make that for AGES

    it must be the eggs that makes it gelatinous !

    definitely going to try this
     
  4. livlest

    livlest Member

    Joined:
    Dec 21, 2009
    Messages:
    113
    Location:
    Adelaide, South Australia
    i usually throw in left over roast chook, or a quarter from the shops. But everything else is the same, so delicious!
     
  5. OP
    OP
    Tomee

    Tomee Member

    Joined:
    Jun 6, 2002
    Messages:
    4,375
    Location:
    Melbourne
    i dont like the soup thick, but the trick for me to get it thick is to let it boil for abit after everything has been added.
     
  6. Dogo

    Dogo Member

    Joined:
    Jul 9, 2005
    Messages:
    884
    Location:
    Melb
    yeah I'd shred some leftover roast chicken in there too.

    You can get the leftover chicken carcasses from your local butcher and make the stock fresh. It might taste better :/
     
  7. shift6

    shift6 Member

    Joined:
    Sep 3, 2005
    Messages:
    877
    Location:
    Sydney
    Most cases they use corn starch.

    Here's a pretty informative link which seems to tie in to how my family does it.
     
  8. --B--

    --B-- Member

    Joined:
    Nov 10, 2009
    Messages:
    3,524
    that looks sensational!!

    im not big on soups but ill certainly be trying this one. love the idea of the eggs in it and i think ill definitely whack some BBQ chicken in there for some meaty goodness..

    nice one!
     
  9. blkvtir

    blkvtir Member

    Joined:
    Jan 6, 2005
    Messages:
    147
    Location:
    Melbourne
    i find it best if you whisk the egg and pour it in slowly while stirring.
    you don't get the lumpy yolk and it looks a bit like tissue in there but really adds to the texture.

    i also add a few other things depending on how i feel.
    sometimes some canned champingons and chopped up raw chicken pieces (thigh usually as that's what i have around) as well and let it cook in the soup.

    i'll try the pasta next time. sounds interesting.
     
  10. Stooge007

    Stooge007 Member

    Joined:
    Aug 22, 2006
    Messages:
    10,600
    Location:
    The Shire, Sydney
    a cheaters version is to use packet chicken noodle soup (flavour and pasta in one) and just add egg and creamed corn ;)
     
  11. OP
    OP
    Tomee

    Tomee Member

    Joined:
    Jun 6, 2002
    Messages:
    4,375
    Location:
    Melbourne
    i dont whisk it because i love the big chunks of egg! :thumbup:
     
  12. scon

    scon Member

    Joined:
    Sep 14, 2005
    Messages:
    5,221
    Location:
    San Mateo, CA
    I do something similar but soak sliced chook breast in some egg before adding it to the soup. I also like to put in lots of fresh coriander, chopped chilli and cracked pepper.
     
  13. pang

    pang Member

    Joined:
    Jul 31, 2007
    Messages:
    62
    Nice.

    For a version similar to what you'd find in Chinese restaurants, omit the noodles and throw in a small piece of ginger and a dash of soy while cooking. Remove the ginger once cooked.
     
  14. wahoo84

    wahoo84 Member

    Joined:
    Jun 21, 2005
    Messages:
    2,339
    Location:
    Sydney
    Nice work, a tip though.

    To create really nice stringy egg, add a little water and beat the egg. Then when the soup boils, turn off the flame then pour the egg into the soup in a circular pattern and stir in circles slowly.

    :)
     
  15. Iroquois

    Iroquois Member

    Joined:
    Jun 27, 2001
    Messages:
    1,958
    deleted post
     
    Last edited: Mar 25, 2016
  16. --B--

    --B-- Member

    Joined:
    Nov 10, 2009
    Messages:
    3,524
  17. Iroquois

    Iroquois Member

    Joined:
    Jun 27, 2001
    Messages:
    1,958
    deleted post
     
    Last edited: Mar 25, 2016
  18. Koops

    Koops Member

    Joined:
    Jun 27, 2001
    Messages:
    246
    Location:
    Melbourne, Australia
    chicken and sweet corn is my "Batchelor" recipe when the wife is away! Incidentally it's one of the reasons I ended up with her ;)

    I make a big arse pot of the soup and can knock it out in under 12 mins :D
    So its our "goto" healthy meal when we're too lazy to cook another one. It is also very minimalistic on dishes (I use some of the cans to prep things like corn flour and eggs).

    caution : eating the entire thing by yourself results in your kidney's being well flushed ;) My recipe consists of around 1.7 litres of starting water boiled in my kettle (entire jug).

    My differences are :

    sesame oil. MASSIVE difference in flavour.

    corn flour. Added after I put in the corn kernels and creamed corn. Personal preference on thickness. I love it thick! (note: it will get even thicker upon standing for a while. So it you have it for lunch next day it could literally hold a spoon upright!). Mix it well with COLD water. Stir it in in the same way you do the egg (fast stiring slow pour). Nothing worse than blobs of corn flour!

    some actual chicken breast !(large one or 2 medium ones). Chop it as you like it. Sometimes I got for large slices, sometimes well grounded (depending on the lazyness of the chef at the time). Can't believe your chicken and corn soup didnt have chicken lol. I mix the chicken back in the corn cans with some water mix well. This extra water allows the chicken to spread out when poured in and not cook in a single blob when put in the boiling water.

    +1 for the egg method. After cooking the chicken pieces I turn off the heat. Stir fast and slowly pour in the egg. Depending on how eggy I feel I can add 3-4 egg's per pot.

    This was originally a recipe I got off my dad when I was around 14. I make it SOOO much better than him now (have had 20 years to perfect it).
     
  19. scrantic

    scrantic Member

    Joined:
    Apr 8, 2002
    Messages:
    1,737
    Location:
    3350
    Just cooked this now with a dash of sesame oil delicious
     
  20. mrayner

    mrayner Member

    Joined:
    Jun 28, 2001
    Messages:
    725
    Location:
    .au.tas.dev
    Is the rest of the recipe similar?? Would you be able to share?
    I also have a craving for thick gelatinous chicken soup :D
    I think most I have had are more clear though?

    I guess it's time to go and check! :Pirate: Official OCAU research.
     

Share This Page

Advertisement: