In the days of the early settlers in North America, corn was so valuable that it was used as money and traded for other products such as meat and furs.
Learn MoreChicken Corn Soup
Description
Recipe by Vera Sweeney of Lady and the Blog
Serves 4
Ingredients
1
can
(15 oz.) Libby's® Whole Kernel Sweet Corn
(do not drain)
1
small white onion
(diced)
1
tbsp
oil
1
tbsp
garlic
(minced)
2
c
shredded chicken
(cooked)
1
tsp
ground ginger
1
tbsp
soy sauce
1⁄2
c
matchstick carrots
4
c
chicken broth
1
egg
(beaten)
2
tbsp
cornstarch
(dissolved in 1/4 cup cold water (optional))
chopped green onions
(for serving)
Instructions
Add onion, oil, and garlic to large stock pot.
Heat for 3-5 minutes, or until onion begins to soften. Add chicken and mix well. Season with ginger and soy sauce.
Add Libby's® Whole Kernel Sweet Corn, Libby’s® Cream Style Sweet Corn, matchstick carrots and broth and heat on medium-high heat until boiling and bubbly.
Continue to heat and boil for 10 minutes, or until carrots are soft. Stir soup and carefully drizzle in the egg.
Add cornstarch slurry and heat until boiling and thickened.
Serve immediately, topped with chopped green onions.
