Richard Harris Soans
Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.
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Main Description.
Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution.
Typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning. Additional ingredients vary by region, and may include eggs.
I just love and can have soups on a daily basis, and this one is my life time favorite soup.
Whenever I visit restaurants this soup is always on top of my list or rather this is the only soup I always ordered out.
PinIngredients
350 GMs of Chicken with bones (I used chicken thighs with bones)
2 Bay leaves
4 Garlic Cloves with skin on
Small onion roughly cut in four large pieces
10 Black whole peppercorns
1 Litre drinking water
Salt to taste
Other Ingredients
150 GMs Frozen Corn
2 Tablespoons Corn Flour mixed with 8 Tablespoons water
2 Whole Eggs Beaten
0.5 Teaspoon Black Pepper powder
Print RecipeInstructions
- 01
Add the above ingredients with the chicken in a wok a litre of water and allow it to boil for 25 to 30 mins.
- 02
Once the chicken is cooked, in a strainer remove the chicken and the ingredients.
- 03
Shred the chicken completely in small desired pieces and keep the Chicken Stock on the gas, allow it to cook
- 04
Add the corn with a little water, and grind it in a grinder and make sure you keep some chunks and do not make a smooth paste, add the corn to the stock.
- 05
Add the shredded chicken, add black pepper powder, add salt to taste.
- 06
Allow it to cook for 5 mins on medium heat, add cornstarch slurry and mix well.
- 07
Finally add the beaten whole eggs or only egg white if u prefer and stir gently.
- 08
Garnish with some handful of whole frozen corn, some spring onions and sprinkle very littlechopped coriander’s cook max to 2 to 3 mins.
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