Creamy Corn and Chicken Soup

Name: Creamy Corn and Chicken Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece chicken leg; 1/2 piece Corn; 30 g Onion; 5 piece Mushroom; 1 stick celery; 150ml light cream; 2 slice Bay leaf; a pinch Coriander; to taste Salt; to taste Olive oil

A thick, comforting soup of sauteed mushrooms, celery and onion simmered with chicken and sweet corn, then shredded and enriched into a creamy chowder.

1 hrNewMedium Soups Boil Buttery

Instructions

1
Prepare the materials.
2
Slice the mushrooms; wash the corn and cut it into sections.
3
Cut the celery into small pieces; slice the onion thinly.
4
Add some oil to the pan and heat it, then briefly stir-fry the mushrooms, onions, and celery.
5
Add 2 bowls of water, put in the peeled chicken thighs, corn, and bay leaves, bring to a boil, then simmer on low heat for half an hour.
6
After cooking, take out the chicken drumsticks and corn, remove the bay leaves, and let cool.
7
Corn kernels; shred the chicken leg meat.
8
Cool the vegetable soup, add more than half of the shredded chicken and corn, and blend it into a paste using a blender.
9
Pour the paste into the pot, add the remaining corn and shredded chicken, and pour in the cream.
10
Add an appropriate amount of salt, stir and heat until it is slightly boiling.