We're celebrating summer's arrival with some Oldies but
Goodies. We'll be back on May 29, 2012 with new food ideas.
Post from January 3, 2011
Post from January 3, 2011
We’ve
been making this style of corn soup for years in our family. Rich coconut milk
and sweet corn really do complement each other in this hearty soup. You can use
regular chicken, like we’ve done here, or give it more oomph with shrimp, crab,
or clams. We also suggest using a combination of canned cream-style corn and
frozen corn to give each spoonful a chunkier bite of corn flavor. Here is our
recipe:
What you will need:
1 wooden spoon
1 large stock pot with lid
1 yellow onion, chopped small
2 potatoes, diced into cubes
3 garlic cloves, chopped small
2 tablespoons cooking oil
3-5 medium to large chicken thighs, deboned and diced into bite-sized pieces
1 (16 oz) package frozen petite sweet corn
1 (15.25 oz) can of golden sweet corn (Add whole can to soup and do not drain.)
1 (14.75 oz) can of cream-style corn
1 (13.5 oz) can of coconut milk
1 whole egg, beaten
5 cups water
Salt and black pepper to taste
Cooking and Directions:
What you will need:
1 wooden spoon
1 large stock pot with lid
1 yellow onion, chopped small
2 potatoes, diced into cubes
3 garlic cloves, chopped small
2 tablespoons cooking oil
3-5 medium to large chicken thighs, deboned and diced into bite-sized pieces
1 (16 oz) package frozen petite sweet corn
1 (15.25 oz) can of golden sweet corn (Add whole can to soup and do not drain.)
1 (14.75 oz) can of cream-style corn
1 (13.5 oz) can of coconut milk
1 whole egg, beaten
5 cups water
Salt and black pepper to taste
Cooking and Directions:
Heat
pot on medium-high heat and pour in cooking oil. Add garlic, onion, salt, and
pepper. Let onion turn translucent. Next, add in chicken and let meat brown for
5 to 7 minutes. Add frozen corn, potatoes, canned corn and mix well. Lower heat
and let corn and chicken braise for 20 minutes. Pour in water and coconut milk.
Cover with lid, and return heat to medium-high. Bring to a boil while stirring
occasionally. Lower heat again to medium-low, cover with lid, and let soup
simmer for another 15 minutes. Finally stir well while adding beaten egg
liquid. Serve immediately.
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