Made this simple soup for lunch using the left over Creamed Corn from the Jagong Muffins.
I modified this from Chowtimes.com
Ingredients
2 cans cans creamed corn
500ml chicken stock
2 tsp cornstarch
2 tsp cold water
some Brocolli or any greens you like
300g Salmon fillet, de-skin, de-boned, cut into small cubes.
Method:
In a medium saucepan, combine the creamed corn with chicken stock and bring to a gentle boil.
In a small bowl, stir together cornstarch and cold water until smooth. Add to the soup. Cook for another few minutes, stirring often, until slightly thicken.
(I pre-cooked my Brocolli, steaming them in salt solution & butter.)
Stir in the vege and salmon cubes and let the soup bubble for a minute or so just before serving.
I modified this from Chowtimes.com
Ingredients
2 cans cans creamed corn
500ml chicken stock
2 tsp cornstarch
2 tsp cold water
some Brocolli or any greens you like
300g Salmon fillet, de-skin, de-boned, cut into small cubes.
Method:
In a medium saucepan, combine the creamed corn with chicken stock and bring to a gentle boil.
In a small bowl, stir together cornstarch and cold water until smooth. Add to the soup. Cook for another few minutes, stirring often, until slightly thicken.
(I pre-cooked my Brocolli, steaming them in salt solution & butter.)
Stir in the vege and salmon cubes and let the soup bubble for a minute or so just before serving.
My girls eat this with brown rice... and they love it!! =))
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