Chicken Corn Soup

Corn was never a favourite of mine as a child but as I grew up, I've allowed my taste buds to step into different territories and now there's almost nothing I don't eat except maybe perhaps for cilantro or coriander. I'm just not a fan of its' strong taste.

Anyway, here is a quick, simple and hearty soup in less than 10 minutes.

Chicken Corn Soup

Ingredients: (Serves 4)

• 1L of water
• 400g can of creamed corn
• 6 tsp of chicken bouillon powder
• 2 eggs, beaten

Method:

1. Bring the water with added chicken bouillon powder and the can of creamed corn to a boil.
   
2. Lower the heat to allow the contents to simmer for a minute or two.
3. Gently pour in the beaten eggs slowly.
4. Turn off the fire immediately and serve.

Enjoy!

Basic chowder

This dish was introduced to me by a friend and the ingredients are very similiar to ABC soup except with the addition of bacon and cream. My friend scolded me when I cut off the fatty part of the bacon because she believes it is the best bit.

I'm sorry but it is my arteries that will be ending up clogged. :P

Ingredients:(Serves 5)

• 5 bacon rashers, cut
  
• 5 potatoes, diced
• 3 carrots, diced
• 1 large onion, sliced
• 1.25L water
• 6 tsp chicken bouillon powder
• 200g meat
• 1 tbsp dried parsley
• 1/2 tbsp dried chives
  
• 300mL cream

Method:

1. Fry the meat and bacon until cooked then add in onions, carrots and potatoes. Stir fry for 3 minutes.
2. Pour in 1.25L of water and add in the chicken bouillon powder to make chicken stock.
3. Sprinkle in dried chives and dried parsley and simmer on low heat until the potatoes are tender.
4. Pour in cream and stir well. Leave for 1 minute then serve.
   

ABC soup

A healthy, nutritious soup that brings back so much fond memories of childhood. I'm not sure about you but I have this warm fuzzy feeling that reminds me so much of home whenever I drink this soup.

Ingredients: (Serves 5-6)

500g of bones
3 large potatoes, diced*
1 large onion, sliced
2 tomatoes, chopped
4 large carrots, chopped
2.5 litres of water
Salt and pepper, to taste

Method:

1. Bring a pot of water to boil and put in the bones and allow to boil for 5 minutes.
   
2. Pour away this pot of water and give the bones a quick rinse. This step is to remove any scum and is known as par boiling.
3. Bring the 2.5 litres of water to a boil in a large pot over large fire.
   
4. Once the water is boiling, place all the ingredients into the pot.
5. When the water comes to a boil again, reduce to small fire and let the contents simmer for a few hours.
   

The soup is ready to be served.

*Use waxy potatoes such as red rascal and kipfler potatoes instead of floury potatoes such as sebago (brushed) and golden delight potatoes. Waxy pototes are high in moisture and low in starch. They’re ideal for salads or stews as they hold their shape well when boiled or steamed while floury potatoes break up during cooking.