avg —
Soup with Canned Corn and Chicken
Instructions
First of all, I put the broth on to cook, covering the chicken with filtered water up to the 2.5 l mark. When the foam gathers, I skim it off with a strainer.
For the first aromas characteristic of chicken soup, I add the bay leaf and peppercorns. After half an hour the leaves will need to be lifted out of the pot. I salt the broth.
I dice the carrot and onion.
I sauté them in a little odourless oil.
I chop the ginger and garlic.
I add these aromatic ingredients to the sautéed vegetables once the pan has already been taken off the heat. After that the kitchen immediately fills with a spicy freshness.
I grate the cheese coarsely.
I finely chop the parsley.
After 40 minutes the chicken will be cooked. Before lifting it out, I dice the potatoes.
I send the potatoes into the pot, having first moved the meat to a plate. I tint the soup with turmeric – this gives it a pleasant pale-yellow shade.
Once the meat has cooled, I separate it from the bones.
Ten minutes after the potatoes come to the boil, I transfer the sautéed mixture from the frying pan into the soup.
Five minutes later I return the meat to the pot.
After it, the parsley.
And the corn, having first drained off its liquid.
The final seasoning will be the grated cheese. As soon as the first bubbles of a boil appear, I turn off the heat and cover the soup with a lid.And there it is – the fragrant and very tasty soup with canned corn and chicken on the table. A few croutons or toasts would not go amiss here. This hot dish has every chance of becoming a favourite even with children.Give it a try, and bon appétit!
Tips
- 1
Ginger and garlic in an off-heat pan are the "secret" to the aroma. In a hot pan they will burn and turn bitter; in a warm one they release a spicy freshness.
- 2
Turmeric is the "secret" to the colour. A 1/3 teaspoon gives the soup an appetising yellow shade with no aftertaste. More than that will make it "slightly bitter".
- 3
Cheese right at the end will not "curdle". With long cooking the cheese "splits" into strings. Add it a minute before switching off the heat.
- 4
Lifting the bay leaf out after 30 minutes keeps it from passing on any bitterness. Cooked longer, the soup turns "slightly bitter". The same principle works in other kinds of chicken soup.
FAQ
Which corn should I choose? +
Ideally, sweet young canned corn in jars. A can size of 340–400 g is best for 2.5 l of soup. Fresh or frozen corn on the cob will also work (cut the kernels off with a knife and cook for 5–10 minutes). What does not suit: pickled corn (with vinegar) and sweet corn in syrup. Before adding it, drain off all the liquid – it would "clog" the soup's flavour. For a "premium" soup, use fresh-frozen corn kernels (brighter in taste). To store an opened can, transfer it to a glass jar and keep it in the fridge for up to 3 days.
Which cheese should I choose? +
Ideally, a hard cheese. Alternatives: Parmesan (premium), semi-hard Maasdam, Edam (milder) or a processed cheese (for a classic "cheese soup"). Do not use brined cheeses (feta, mozzarella) – they will split during cooking. A fresh cheese should be firm and free of any yellow film. A fat content of 45–50% is best for body. Grate it on a coarse grater – it will "melt" faster. Before grating, chill it in the fridge for 30 minutes to make it easier.
Can I replace the chicken? +
Alternatives: turkey (leaner), chicken wings (budget-friendly), chicken thighs (juicier) or a whole chicken (for a "premium" broth). Fresh or chilled is better than frozen. Chicken on the bone gives a richer broth; boneless cooks faster but makes a less rich broth. For a "premium" version, use farm chicken or a poussin. Cooking time: shop-bought chicken takes 30–40 minutes, home-raised 60–90 minutes. Do not use smoked chicken – it would change the character of the soup.
What to serve the soup with? +
The classic: with toasts or croutons (homemade or shop-bought). With sour cream (1–2 tablespoons in the bowl) and fresh herbs (dill, parsley). With black or white bread, or garlic croutons. With herbal tea, it makes a warming lunch. With a cup of green tea, it becomes an "Asian" version (the ginger gives that note). For an "office lunch", it travels well in a thermos. With hot pies or buns. For a "children's" lunch, serve it with white bread and without the sharp ginger. With a fruit compote, it is the "grandmother's" version. An all-round light and original everyday lunch.
- Comment
or post as a guest
Be the first to comment.
