2. Add canned corn and cook for 5 minutes. 3. Add salt and pepper and jalapeno brine. Add a little water and cook for another 5 minutes. Let it cool and then puree in a blender. 4. Heat it up again ...

2. Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. 3. Add the cornflour solution and let simmer for about 10 minutes. 4. Add the salt and the shredded chicken ...

[feast_advanced_jump_to] This chicken soup recipe is a perfect home-cooked meal. It's easy to make, and you can adjust it any way you like. Use store-bought chicken broth or stock, or make your ...

This Green Chili Chicken Soup is packed with juicy chicken, green salsa, beans, and corn for a hearty, one-pot meal. It' ...

This quick chicken and sweetcorn soup is a perfect way to use up scraps ... The remaining ½ cube can be wrapped tightly and used for another recipe. If you prefer to use 1 cube, you may need ...

She writes the weekly recipes for the ... which makes the soup more substantial but still light," she adds. The finished dish, filled with stir-fried chicken, corn and egg, is "chunky but super ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them ...

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Full of veg and flavoured with fiery, fresh green seasoning, you'll find this Trinidadian soup all over the island ... Add the sliced corn, cover with a lid and cook for 5–8 minutes more.

Home chef Lauren Fitzgerald will be making her award-winning Chicken Tortilla Soup, a dish that brings her a sense of comfort and connection to her family.

Purée corn to form a liquid ... (Work in batches if necessary.) Purée until soup is completely smooth, about 2 minutes. Ladle soup, warm or chilled, into bowls and garnish with chives.