Anyone else looking to go into hibernation for the next few months?

It’s around about this time every year that I go, wait why exactly am living in Toronto? Of course, the sun always comes out and I’m reminded of how incredible this city truly is…hence why I’ve been living here for a decade now. However, there are little things that have become a necessity to get me through the winter season and soups are high on that list.

I must admit, I’ve grown very fond of curling up under a big blanket with a giant bowl of piping hot hearty soup when it’s freezing outside. Something that will fill you up and make you feel the warm and fuzzies while you get toasty and stare out at the snowfall. Maybe Canada is bearable in the winter after all?

So, obviously spice is kinda my thing but there are so few spices in this soup I almost don’t even recognize myself. This soup is all about super simple which makes whipping it up very easy.

This is a Chinese soup, very similar to egg drop soup but much richer. The sesame oil is prominent and emphasizes the dish’s Chinese roots, which I love. The base is a chicken broth with silky creamed corn to give it a thick texture. I’ve shredded some chicken breasts (hormone free, of course!) to add protein and thicken it up even more. And as an added twist, I lathered fresh corn with more sesame oil and grilled it to add a smoky finish.

This is a great side dish or appetizer but honestly, I make it an entrée. I can be a bit of a soup glutton but trust me this dish will fill you up quick time.

Super easy and super tasty. What’s not to love?? Give this one a go and stay warm everyone!


Smoky Chicken Corn Soup

Total Time: 40 minutes

Yield: 6 bowls

Smoky Chicken Corn Soup

Ingredients

  • 2-3 chicken breasts (based on preference)
  • 2 tbsp. soy sauce
  • 1 can creamed corn (14 ml.)
  • 3-4 green onion stalks, chopped
  • 3 eggs, scrambled
  • 1 tbsp. flour
  • 2 tbsp sesame oil
  • 2 fresh corn on the cob
  • salt and pepper, to taste
  • 1 chicken bouillon cube or 4 cups chicken broth
  • 4 cups water

Instructions

  1. Slice the chicken breasts in half. Put water in a large pot on medium-high heat until slightly boiling. Drop chicken breasts into the water until half cooked (still pink inside).
  2. While chicken is cooking, lather corn on the cob with sesame oil and sprinkle with salt and pepper. Grill or saute on a pan until cooked and cut corn off of the cob. Remove chicken and shred with two forks.
  3. Reserve 3-4 cups of the water if you will be using a chicken bouillon cube. Set aside.
  4. Reduce heat to low. Add 1 tbsp of sesame oil and 1 tbsp soy sauce. Sprinkle the flour and stir with a wisk for about 1 minute.
  5. Add water or broth to the pot. Add creamed corn, another tbsp soy sauce and fresh corn. Break up bouillon cube and sprinkle into the soup. Stir until dissolved.
  6. Add the shredded chicken. Drop eggs into the soup until cooked. Add more sesame oil and soy sauce if you prefer. Sprinkle with salt, pepper and green onions.
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