Ingredients
chicken and corn soup
- 20 grams olive oil
- 3 slices bacon, finely diced
- 1 onion, halved
- 600 grams water
- 1 tablespoon chicken stock, recipe from edc
- 2 cans of creamed corn, (310g)
- 400 grams corn kernels
- 2 fillets chicken breast, cubed
- 4-5 sprigs chives, finely chopped
- pepper, to season
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop onion for 2-3 seconds on speed 6
Add olive oil and 2/3rds of the bacon and saute for 2 minutes on 100 degrees on speed 1
Add water, stock, creamed corn, corn kernels and cook for 6 minutes on 100 degrees
"Counter-clockwise operation" speed 1Add diced chicken and seasoning then cook for 12 minutes on 100 degrees
"Counter-clockwise operation" speed 1Fry remaining bacon in a pan
Serve soup garnished with chives and fried bacon bits
Tip
Compliment soup with some freshly baked crusty bread
Thermomix Model
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Recipe is created forTM 31
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Comments
nice soup. Would add celery carrot next time.
My 9 year old son asked for a seconds! Quick and easy to make. I had leftover roast chicken breast in freezer so used these instead of fresh chicken. I also substituted with vege stock and still had lots of flavour. Will feature on our winter menu. Made a parmesan pizza bread and made a lovely meal. Thanks for sharing.
Loved this soup. Stirred in 2 beaten eggs and cooked for an extra minute. It was really thick so I added some more water too.