Sweet Corn Cream Soup

Seriously, figuring out on what to eat for lunch/dinner sometimes can be as difficult and as frustrating as deciphering a secret code without any clues whatsoever. To think that it’s actually a simple question makes it more annoying. Asking hubby are not actually helping either. He usually just say “it’s up to you… you’re the one who do the cooking“. Well yeah he have a valid point there, but I still need help with some ideas from time to time… *sigh*

That’s pretty much what happened yesterday too. I ran out of ideas on what to cook for dinner and like always hubby didn’t say anything. So I scrolled the recipe list on an apps I’d installed on the iPad and just hoped that I would find something interesting but still easy and the most important thing of all… that I have all the ingredients at home.

After a while browsed around the aplication, I found this seems-to-be-decent recipe. Originally it’s a Sweet Corn Soup with Chicken Liver. But since my husband don’t like the idea of eating chicken’s inner part (one time I forced asked him to try eat a chicken liver and the result was he turned green and nearly vomited – not a pleasant view), I need to modified the recipe just a little bit… and this is how it turned out…

Ingredients:

  • 5 small chicken fillets (or 2 big size) – boiled and cut to small cuts.
  • 2 cloves garlic – minced.
  • 25 g butter.
  • 3 tablespoon all-purpose flour.
  • 800 ml chicken broth.
  • 1 can sweet corn.
  • 1 can mushrooms
  • 3 small carrots – cut in small rounds.
  • 200 ml milk.
  • salt & pepper.
  • optional: 100 ml diced cheddar cheese.
  • optional: 1 egg.

How to:

  • Melt the butter in a pot. Add the minced garlic and saute until fragrant.
  • Add all-purpose flour, mix well until it turns into a soft “batter”. Pour in the chicken broth. Mix it through until it heat up.
  • Add the rest of the ingredients. If you use the egg, beat the egg and pour it slowly while keep mixing the soup.
  • Season it with salt and pepper according to taste.
  • Let it boil and the vegetable got soft.
  • Move into a serving bowl, sprinkled chopped parsley.
  • Serve while it’s hot with baguette or garlic bread.

Serving for 4 portions

Note:

If you decide to use the egg, the result will be a lot ticker and creamier than without one. If it turns to be too thick, add more milk/water to the soup. The cheese will add some extra flavor to it, specially if it’s not melted through yet.

Oh BTW, I didn’t make the bread myself… Just so you know…😛

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4 thoughts on “Sweet Corn Cream Soup

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