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Chicken Corn Soup

Chicken Corn Soup





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  • 1/2 pound (500g) boneless, skinless chicken breast, finely chopped
  • 4 tablespoons Fleischmann's® Corn Starch
  • 2 tablespoons dry sherry (optional)
  • 5 slices bacon, diced
  • 4 cups chicken broth
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 tablespoon soy sauce
  • Optional, garnish with green onions or scallions



  1. Mix chicken, 2 tablespoons corn starch and the sherry in a medium bowl; set aside.
  2. Cook bacon in 4-quart pot over medium heat for about 4 minutes or until browned and crisp; drain on paper towels. Spoon off all but 2 tablespoons of the bacon drippings. Add chicken to pot and cook, stirring quickly, for 3 minutes or until no longer pink.
  3. Blend remaining 2 tablespoons of corn starch with 1/4 cup cold water. Add the cornstarch mixture, chicken broth, corn, and soy sauce to the chicken. Heat to boiling, stirring constantly; reduce heat and simmer 5 minutes.
  4. Ladle soup into bowls; crumble bacon over individual servings.
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