Recipe for chicken & sweetcorn soup?

I love chicken %26amp; sweetcorn soup from chinese takeaway. Does anyone have a low fat recipe??Recipe for chicken %26amp; sweetcorn soup?
here it is..





Chicken %26amp; Sweet Corn Soup





250 g chicken breasts


5 cups chicken stock


310 g creamed corn


2 tablespoons sweet sherry


1 egg


30 g finely chopped ham


2 tablespoons chopped spring onions


salt





Thinly slice or dice chicken, add too stock and simmer until the chicken is tender.


Stir in the corn, sherry and salt to taste.


Beat egg lightly and quickly whisk into the hot soup.


Garnish with chopped ham and spring-onions.Recipe for chicken %26amp; sweetcorn soup?
Try the following





Chicken and Sweetcorn Soup





1 tbsp vegetable oil


100g boneless, skinless chicken breast, finely diced


1 garlic clove, finely chopped


1 cm piece ginger root, finely chopped


1 tbsp cornflour


600ml hot chicken stock


100g sweetcorn kernels


1 egg


1 tbsp fresh lemon juice


shredded Spring onions, shredded, to garnish


dark soy sauce, and prawn crackers, to serve


toasted sesame seeds, to garnish





Method


1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.





2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes





3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.





or Chicken and Sweetcorn Soup


1 chicken, weighing about 700g


1.2 ltr chicken stock, preferably homemade


4 ears Sweetcorn, husks removed


4 tbsp cornflour


2-3 tbsp water


1 bunch Spring onions, trimmed and thinly sliced


Few drops of Sesame oil


2 eggs, lightly beaten





Method


1. Pull the skin from the chicken, cutting carefully with a small sharp knife where necessary. Remove the legs and wings by cutting through the joints. Find the wishbone, then, using a thin flexible knife, cut round it and remove it. Next, cut along one side of the breastbone, and ease the meat away from the bones, following the contours of the rib cage. Repeat with the other side. Set the chicken breasts aside. Cut the remaining chicken into large pieces.





2. Put the chicken pieces and the stock in a large saucepan. Bring slowly to the boil, removing any scum. Simmer for 15 minutes.





3. Strain the stock through a fine sieve set over a bowl. Discard the chicken pieces. Pour the stock back into the pan and bring back to the boil.





4. Add the chicken breasts and simmer gently over medium-low heat for 5 minutes.





5. While the breasts are cooking, cut the sweetcorn kernels off the cob, using a sharp knife.





6. Add the kernels to the pan and simmer for 2 minutes.





7. Blend the cornflour with the water to a smooth thick paste.





8. Using tongs, remove the chicken breasts from the soup. Shred the flesh.





9. Whisk the cornflour into the soup, whisking until smooth and thickened.





10. Add the shredded chicken meat to the pan, along with spring onion and few drops of sesame oil.





11. Remove the soup from the heat. Drizzle in the beaten egg, vigorously stirring the soup as you do so. Serve immediately.
3 c Chicken broth;


8 1/4 oz Can creamed corn; 1


1 c Chicken; diced, cooked,


-skinned


1 tb Cornstarch


2 tb Cold water


2 Egg; whites


2 tb Parsley; finely, minced,


-fresh





Combine chicken broth, corn, and chicken pieces in a


large saucepan. Bring mixture to a boil over medium


heat, stirring occasionally. Blend cornstarch with


cold water and add to soup. Continue cooking,


uncoverd, for 3 minutes. Beat egg whites untill


foamy; stir into soup. Reduce heat to a simmer and


cook until foamy. Ladle soup into individual bowls and


garish with parsley. Serve hot.
Chicken %26amp; Sweetcorn Soup my favourite soup too.





6 drumsticks


1 can of corn (green giant)


1 tbsp of cornflour (with 2 tbsp of water)


2 eggs (lightly beaten)


2 tsp vinegar (any type will do)


Salt %26amp; Grounded White Peper to taste


Boil 1 1/2 pint of water with 2cm of ginger %26amp; 2 cloves of garlic (both blended), 1 chicken oxo cube and 1 stalk of spring onion.


Add in the chicken drumsticks. Bring to boil and make sure the chicken is cooked. Add salt and white peper to taste.


Take out the chicken drumsticks. Leave a side to cool down and peel the meat of from the bones in small pieces (like shredded).


Put back the shredded chicken into the broth and add in corn. Bring to boil.


Then add in beaten eggs (make sure you stir the soup while pouring the eggs slowly into it).


Lastly add in dilutted cornflour. Simmer for 5 mins. Then the vinegar.


I usually garnish a little bit of chopped corriander.
CHINESE CHICKEN CORN SOUP





3 c Chicken broth;


8 1/4 oz Can creamed corn; 1


1 c Chicken; diced, cooked,


-skinned


1 tb Cornstarch


2 tb Cold water


2 Egg; whites


2 tb Parsley; finely, minced,


-fresh





Combine chicken broth, corn, and chicken pieces in a


large saucepan. Bring mixture to a boil over medium


heat, stirring occasionally. Blend cornstarch with


cold water and add to soup. Continue cooking,


uncoverd, for 3 minutes. Beat egg whites untill


foamy; stir into soup. Reduce heat to a simmer and


cook until foamy. Ladle soup into individual bowls and


garish with parsley. Serve hot.








Chinese Chicken Corn Soup Recipe





3 cups chicken broth


1 can (8.25 oz) creamed corn


1 cup cooked diced chicken (skinned and boned)


1 tablespoon cornstarch


2 tablespoons cold water


2 egg whites


2 tablespoons finely chopped fresh parsley





Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncovered, for 3 minutes.





Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.








Chicken and Sweet Corn Soup Recipe


Serves 4 to 6





Fresh corn adds texture and a distinctive taste but if it isn鈥檛 available, use a drained can of corn kernels instead.





Ingredients:


1 inch piece fresh ginger, peeled


2 corn cobs


6 cups chicken stock


1 1/3 cups shredded cooked chicken


2 tbsp corn flour


1/3 cup water


1 lb creamed corn


8 spring onions, finely chopped


1/2 tsp sesame oil


Salt and freshly-ground black pepper








--------------------------------------鈥?br>




Instructions:


1. Finely grate the ginger.


2. Steam the corn cobs until they are tender (this will take about 10-15 minutes).


3. Leave them to cool so they can be handles easily, then cut the corn kernels from the cobs. Discard the cobs.


4. Heat the stock in a medium heavy-based pan and add the corn, chicken and ginger.


5. Reduce the heat and leave the stock to simmer, uncovered, for 5 minutes.


6. Blend the corn flour and water together until smooth.


7. Add to the pan, stirring continuously, and stir over medium heat until the soup boils and thickens slightly.


8. Reduce the heat, add the creamed corn, spring onion and oil and stir gently to combine.


9. Season to taste with salt and pepper and leave to simmer for a further 2 minutes before serving immediately.








Chicken %26amp; Sweet Corn Soup


1L (4 cups) chicken consomme


2 (about 200g each) single chicken breast fillets


1 tbs light soy sauce


2 tsp finely grated fresh ginger


1 tbs cornflour


60ml (1/4 cup) water


1 x 420g can creamed corn


1 x 300g can corn kernels, rinsed, drained


100g shaved ham, thinly sliced


2 egg whites


1 tsp sesame oil


6 green shallots, ends trimmed, thinly sliced diagonally


Salt %26amp; freshly ground black pepper





Place the consomme and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.


Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.


Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.


Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.


Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.
Chicken %26amp; Sweet Corn Soup





This only takes about 30 minutes to make..and in the end its all worth it..it tastes really good





6 servings 30 min 5 min prep


Change to: servings US Metric


250 g chicken breasts


5 cups chicken stock


310 g creamed corn


2 tablespoons sweet sherry


1 egg


30 g finely chopped ham


2 tablespoons chopped spring onions


salt





Not the one? See other Chicken %26amp; Sweet Corn Soup Recipes


%26lt; 30 mins Soups


Chicken Breasts Soups


Winter Soups


Reduced Carbohydrates Soups


Thinly slice or dice chicken, add too stock and simmer until the chicken is tender.


Stir in the corn, sherry and salt to taste.


Beat egg lightly and quickly whisk into the hot soup.


Garnish with chopped ham and spring-onions.