#Chicken and Corn Soup

[askwhatsforlunch]

Chicken and Corn Soup

This fragrant and hearty Chicken and Corn Soup make a simple yet deliciously comforting dinner on a rainy night!

Ingredients (serves 2):

2 tablespoons olive oil

2 beautiful chicken breasts

1 onion

1 heaped teaspoon Herbes de Provence 

¼ teaspoon Red Chili Flakes

2 small garlic cloves, minced

1 cup sweet corn

3 Whole Peeled Tomatoes 

½ teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

2 1/2 cups water

1 tablespoon olive oil

a small Green Onion

Heat olive oil in a large Dutch oven over medium-high heat.

Add chicken breasts and cook, a few minutes, until well browned on all sides. Transfer to a plate; set aside.

Peel and finely chop onion. Stir onion into the Dutch oven, and cook, a couple of minutes.

Stir in Herbes de Provence in the hot oil. Cook, 1 minute. Add Red Chili Flakes, and cook, 1 minute more. Then, stir in minced garlic; cook, 1 minute.

Add sweet corn, saving a couple of tablespoonfuls, and stir into the Dutch oven, coating in herbs and spices.

Roughly chop Whole Peeled Tomatoes, and stir into the corn mixture. Cook, a couple of minutes.

Return reserved chicken breasts, along with their resting juices, to the Dutch oven, and season with coarse sea salt and black pepper. Give a good stir, to combine.

Cover with water, and bring to the boil over medium-high heat. Once boiling, reduce heat to medium-low, cover with a lid, and simmer, 15 minutes.

Remove cooked chicken breasts, and pour corn mixture into a blende. Close tightly and blitz, until smooth. Return to the Dutch oven, and keep warm over a medium flame.

Cut chicken breasts into small chunks, saving a couple of larger chunks, and stir into the Dutch oven.

Heat olive oil in a small frying pan over medium-high heat. Add reserved chicken chunks, and brown well, a couple of minutes. Add reserved sweet corn, and cook, a couple of minutes more, until golden brown. Remove from the heat.

Finely chop Green Onion.

Pour Chicken and Corn Soup into two bowls, top with browned corn and chicken, and sprinkle with chopped Green Onion; serve immediately.

[dollbite]

Chicken and Corn Soup

by Kitchen Sanctuary (x)

[daily-deliciousness]

Beer-braised chicken stew

[awkwardnerdylesbian]

Share pictures of your chickens

not home yet but i have these of a month ago because my mom wanted to see the roosters

[certifiedceliac]

Creamy Corn, Zucchini, and Bacon Chowder (via Half Baked Harvest)

[rabbitcruiser]

Maize Day

Maize Day is celebrated every year to mark the special role that maize has played in food history. Maize, which the Europeans came to call “corn,” has an ancient and interesting history and plays central roles in many native myths and legends. And anyone who’s ever eaten corn on the cob with fresh creamy butter and a pinch of salt knows that corn more than deserves its own holiday!

History of Maize Day

With the help of their legends, the natives of America could trace the history of maize to the beginning of time. Maize was, they believed, the food of the gods that had created the Earth, and so it played a central role in many native myths and legends. It also came to be one of their most important foods.

In fact, the word maize itself derives from the Spanish form of the indigenous word for plant. In one form or other, maize made up roughly 65 percent of the native diet. In fact, maize was so important to the natives that when Europeans first came to North America in search of gold and asked the natives about whether there was any precious yellow substance to be found there, the natives showed them corn, for to them there was almost nothing more valuable than that grain.

The European settlers had in fact brought their own grains with them, but they soon found that their barley and oats did not fare as well in North America as they had in Europe, and so they began grinding corn kernels to make meal that was later used to make bread. And like the natives, colonial farmers also found that different parts of the plant had a number of useful by-products and purposes. They used cobs to start fires and to fuel slow-burning fires. They used its stalk and leaves for livestock feed.

They used husks to make brooms and chair bottoms as well as to pad mattresses and collars for draft animals. Maize was the first-ever crop to be domesticated by Native Americans and this impressive crop is now used in numerous types of food including chewing gum, bread, corn flakes, and popcorn. Maize is almost universally used as one of the main ingredients of feed for cows and horses. “Feed maize” is being used increasingly for heating; it is burned in special corn stoves.

All in all, maize is thought to have been around since 1500 B.C., and once it was first cultivated it began to spread rapidly. Until this day, it is the staple food in many South American countries and is also enjoyed as a side dish by people all over the world.

How to celebrate Maize Day

Of course, the best way to celebrate Maize Day is by gathering with friends and family to eat a special meal made from different types of maize, in different forms and added to all different types of dishes. The possibilities are almost infinite!

[takeiteasyonmeimstilllearning]

I am either making something that will knock my socks off

Or will be carbonated milk.

I call it Everything Soup

[rosemarytrash]

Danny, I can't believe how much talent a single person can contain within himself! Is there anything that seems impossible for you? Diving? Welding? Cooking maybe?

real talk for a minute here i swim and i'm a subpar swimmer but that's not really the point cuz sometimes while drawing i got on deep heavy uncontrollable binges of that "CAVE DIVING GONE WRONG!!!" content. you know like three hour videos of compilations of the various ways in which people found themselves in desperate trouble bcuz they decided to dive into a cave and either ran out of air, a cave in happened, or their lines got mixed up and they couldn't find their way out. truly horrific stuff. sounds terrifying. I WANT TO GO SPELUNKING SOOO BAD. i want to be that guy. not the guy who dies obviously but like i want to go swim thru a cave. i fucking love caves. they're so neat man. and like caving while swimming?? my favorite non-drawing activity?? uh yeah please thank you. c'mon.

as for the cooking comment i think i'm a pretty tip-top cook. like it's edible and it's seasoned and well it's fairly yummy. my fiancee and i have different palettes though and whereas they're the kind of person who needs something new pretty frequently, i could eat the same meal every day forever. so it makes cooking *for the house* hard. however if you're looking for a really cheap, affordable, DELICIOUS recipe, might i recommend canned tuna, some ramen noodles, and some frozen broccoli and cauliflower. cook the tuna in a pan while your noodles and veggies boil, toss it altogether, and season it however you please. i use a combo of garlic, onion, and curry powder, not to mention black pepper. also add a dash of paprika and if you're the spicy type, chili powder. also a tiny bit of chicken broth if you have it. MWAH. beautiful. but okay you read that and tell me if i'm a cook or not lmao

anyway realistically not that talented idk where this insane ask came from but thank you!!!

[verosnacks]

Chicken Corn Soup

Ingredients:

(just use the amount that you have)

chicken (or other ground meat - about 3 ounces)

corn (canned, can blend to make creamy)

2 eggs

chicken broth (2 cups)

water

Garnishes:

green onion

cilantro

sesame oil

white pepper

chili / chili oil

Instructions:

Marinate chicken with 1/2 tsp salt, 1/2 tsp shaoxing rice wine, a pinch of baking soda, and 1/2 tsp white pepper. Can also use sesame oil and/or soy sauce.

Add veggies

Add chicken broth. Boil.

Garnish with white pepper, soy sauce, sesame oil, cilantro, and green onions.

07/16/2024 - I used ground turkey because that's what I had, but it's equally as flavorless as some other recipes that used chicken breast. This can also be done with rotisserie chicken. I also threw in some carrots because I had some extra but this can be omitted.

[askwhatsforlunch]

Ginger and Lemongrass Chicken and Corn Soup

Fragrant, spicy and comforting, this generous Ginger and Lemongrass Chicken and Corn Soup is just what's needed on a wet and grey Autumn day, both to warm up and be cheered up! Happy Tuesday!

Ingredients (serves 3):

1 1/2 tablespoon Chilli Oil 

3 chicken thighs

a small red onion

a ripe red Bell Pepper, rinsed

1 thumb-sized piece fresh ginger

1 stick fresh lemongrass

1/3 Garden Chilli

1 large garlic clove, minced

2 ripe Garden Marmande Tomatoes 

a tin sweet corn (about 300 grams/ounces)

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

4 fluffy sprigs Garden Cilantro 

1 lime

2 cups water

1 tablespoon demerara sugar

Heat Chilli Oil in a large pot over medium-high heat.

Add chicken thighs, skin-side down first, and brown, about 2 minutes on each side. Transfer to a plate; set aside.

Peel and finely chop red onion, and stir into the hot Chilli Oil. Fry, a couple of minutes.

Halve, seed and chop red Bell Pepper, and stir into the pot. Cook, a couple of minutes more.

Peel ginger, and cut into thin strips. Stir into the pot, and fry, 1 minute.

Remove outer leaves of the lemongrass stick, and cut into chunks. Add to the pot.

Thinly slice Garden Chilli, and stir into the pot, along with minced garlic. Cook, a couple of minutes more.

Roughly dice Tomatoes, and stir into the pot, with all their juice. Cook, stirring often, until Tomatoes collapse into a sauce.

Drain sweet corn, and add to the pot.

Return chicken thighs to the pot along with their resting juices, and season with coarse sea salt and black pepper.

Finely chop Garden Cilantro. Halve the lime. Add both to the pot, and give a good stir, to combine. Cook, a few minutes.

Finally, stir in water, cover with the lid, and bring to the boil. Once boiling, reduce heat to medium-low, and simmer, 25 minutes.

Just before serving, stir in demerara sugar until dissolved.

Serve Ginger and Lemongrass Chicken and Corn Soup hot.

[vegan-nom-noms]

Vegan Chick’n Tortilla Soup

[daily-deliciousness]

White chicken chili corn chowder

[fattributes]

Spicy Miso Ramen with Chicken Meatballs

[leleeemilktea]

Guys I just made THE best chicken and corn soup. Good for this cold weather and I’m feeling all warm and cozy eating it 🤤☺️

[anzu2snow]

Went to Hakata last night for dinner. I got their potato croquettes as an appetizer. The sauce went everywhere and we had to ask for more napkins. I ate one, and had the other for breakfast today. It’s really good. They’re really crisp on the outside, and creamy on the inside. Like mashed potatoes with peas and corn mixed in there. The salad was really good. Different dressing than I expected, but good. The entree comes with kobachi or the pickled bean sprouts, which I love, and miso soup. Their miso soup isn’t very good. Plus, I don’t think soy products are good for me. Especially since my cancer is fed by estrogen, and it converts to that. I got their chickenteridon or chicken teriyaki rice bowl. The bowl was different and interesting. I asked for no onions and they still gave me green onions…I don’t really like chicken thighs. Still had them. It wasn’t too bad. Had the leftovers for lunch today. Had green tea ice cream for dessert.