Easy recipe for chicken and corn soup and some variations.
- 1 can of whole corn kernels (14.75 oz)
- 1 can of cream style corn (14.75 oz)
- 4 oz raw shredded chicken
- 14.75 oz chicken broth
- 2 eggs
- Pour the 2 cans of corn into a sauce pan.
- If you are using a commercial chicken broth, fill one of the empty corn cans with broth and add it to the corn, then add one can of water. If you are using homemade broth you can add 2 cans of broth. I typically find commercial broth too salty.
- Stir the ingredients and bring the soup to a boil on medium high heat.
- While you are waiting for the soup to come to a boil, scramble the 2 eggs in a bowl and reserve.
- Once you have a rolling boil, toss in the raw chicken and stir.
- Let the soup come to a rolling boil again. Pour in the egg and stir vigorously.
- Let come to a boil again.
- Turn off heat
No creamed corn – if you don’t have creamed corn, use 2 cans of whole corn. Instead of pouring in all the water or broth reserve about 1/2 a can and add a heaping tablespoon of cornstarch. Mix well. After the soup is boiling from the addition of the chicken, add cornstarch mixture. Let it come to a boil again. Then add the egg. This will thicken the soup.
Ham/Canadian bacon – Take half and onion and 6 ozs of ham or Canadian bacon.
- Cut them up about 1/4″ cubes.
- Add a them to the saucepan with a little oil and saute until the onion is clear.
- Then follow the rest of the directions, just omit the chicken.