Soup Recipes > Chicken and Sweetcorn Soup
2 tablespoons sunflower oil
2-3 scallions, thinly sliced diagonally
1 medium bell pepper
1 clove garlic crushed
10 baby sweet corns, thinly sliced
4 cups chicken bouillon
large can sweetcorn, well drained
2 tablespoons sherry
2-3 teaspoons bottled sweet chilli sauce
2-3 teaspoons corn starch
2 tomatoes, peeled, quartered and seeded and sliced
seasoning to taste
freshly chopped coriander or parsley, to garnish
(see measure conversions for more information)
- Add the chicken and stir-fry for 3-4 minutes until almost cooked.
- Add the scallions, pepper and garlic and continue to stir-fry for 2-3 minutes.
- Add the baby sweet corns and bouillon and bring to the boil.
- Add the sweetcorn, sherry and sweet chilli sauce an season to taste and simmer for 5 minutes, stirring occasionally.
- Blend the corn starch with a little cold water, add to the soup and bring back to the boil.
- Add the tomatoes, add seasoning if required and simmer for a few minutes.
- Serve the soup very hot sprinkled with finely chopped coriander or parsley.
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Comment Script
How to make chicken and sweetcorn soup:
Classic Oriental soup.
Ingredients
1 boneless, skinned chicken breast, cut into strips2 tablespoons sunflower oil
2-3 scallions, thinly sliced diagonally
1 medium bell pepper
1 clove garlic crushed
10 baby sweet corns, thinly sliced
4 cups chicken bouillon
large can sweetcorn, well drained
2 tablespoons sherry
2-3 teaspoons bottled sweet chilli sauce
2-3 teaspoons corn starch
2 tomatoes, peeled, quartered and seeded and sliced
seasoning to taste
freshly chopped coriander or parsley, to garnish
(see measure conversions for more information)
Method
- Heat the oil in a wok until really hot.- Add the chicken and stir-fry for 3-4 minutes until almost cooked.
- Add the scallions, pepper and garlic and continue to stir-fry for 2-3 minutes.
- Add the baby sweet corns and bouillon and bring to the boil.
- Add the sweetcorn, sherry and sweet chilli sauce an season to taste and simmer for 5 minutes, stirring occasionally.
- Blend the corn starch with a little cold water, add to the soup and bring back to the boil.
- Add the tomatoes, add seasoning if required and simmer for a few minutes.
- Serve the soup very hot sprinkled with finely chopped coriander or parsley.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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