By:

Nida Memon on Sun Oct 30, 2005

Corn Soup

Statistics
	10
	16192
	0
	2.5/5.0

Occasion: Any		Total servings: 4-6
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 40 min
How to serve: Hot

Corn Soup recipe by Nida Memon at PakiRecipes.com.
A quick, delicious and yummy sweet corn soup recipe

Chicken

breasts 3
Onion Click to find more about Onion

or potato

1 medium
Cream style corn Click to find more about corn

1 tin/can
Salt Click to find more about Salt

to taste
Black pepper Click to find more about Black pepper

ground 1/4 tbsp
Chinese Salt Click to find more about Salt

1 tsp
Eggs 2
Margarine 2 tbsp
Corn Click to find more about Corn

Flour 2-2 1/2 tbsp

Wash the chicken Click to find more about chicken

and put to boil adding one peeled onion Click to find more about onion

or potato

(whole) to prevent the chicken Click to find more about chicken

from discoloring.
Add enough water because you will need it for the stock.
When the chicken Click to find more about chicken

is tender take it out and shred it into small pieces.
Braise the shredded chicken Click to find more about chicken

in margarine for 3-4 minutes and add to stock. (remove the whole onion Click to find more about onion

or potato

from stock and strain it before adding the shredded chicken Click to find more about chicken

).
Add the cream style corn Click to find more about corn

, salt

, pepper and Chinese salt Click to find more about salt

.
Let it cook for a while.
Now add the corn Click to find more about corn

flour stirring constantly to prevent lumps.
Whisk the eggs thoroughly.
Remove soup from stove.
Now add the eggs pouring them into the soup in a thin hairlike stream and stirring the soup on top only with a fork so that the egg forms into streaks. Serve hot with the Chinese chilies.

Link to this recipe: http://www.pakirecipes.com/recipe/Corn-Soup

Related Recipes