Name: Sweet corn chicken soup, chicken chopsuey
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 4
Cuisine: En
Ingredients: Skinless Boneless Chicken breasts sliced and diced into very small cubes : 1 cup; Sweet Corn Cream Style : 1 can; Corn : 1/2 cup; Chicken Broth : 1 can; Whole Mushroom stem and top : 1/2 can; Minced Ginger and Garlic: 2 teaspoons; Olive oil : 2 tablespoons; Soy Sauce : 2 tablespoons; Boneless skinless Chicken breasts cut in thin bite size slices: 1 cup; Julienne sliced Onion: 1 small; Canned/Fresh Water Chestnuts: 1 can; Whole Mushroom with stem and top: 1/2 can; Bamboo Shoots: 1/2 can; Sliced Carrots: 1/4 cup; Bean Sprouts: 1/2 cup; Sliced Garlic: 1 clove; Chicken Broth: 1 can; Salt and Pepper; Soy Sauce: 3 tablespoons; Olive oil: 2 tablespoons

Ingredients

1) For Sweet Corn Chicken Soup :

Skinless Boneless Chicken breasts sliced and diced into very small cubes : 1 cup
Sweet Corn Cream Style : 1 can
Corn : 1/2 cup
Chicken Broth : 1 can
Whole Mushroom stem and top : 1/2 can
Minced Ginger and Garlic: 2 teaspoons
Olive oil : 2 tablespoons
Soy Sauce : 2 tablespoons

2) For Chicken Chopsuey :

Preparation

Preparation30 min

Cook time1 h 20 m

1) In a wide bottom vessel, on medium high heat, add olive oil. When it heats up add the Chicken pieces. Saute it with minced ginger and garlic , 2 tablespoons of Soy Sauce , until chicken is cooked evenly.
Transfer the chicken to a separate plate.
Add Sweet Corn Cream Style Corn and Corn to the same vessel in which the Chicken was sauteed. When the contents are cooked, add the chicken-ginger-garlic to the corn mixture and mix well. Add the Chicken Stock and let the soup come to a boil, and then let it simmer for 10 minutes.
If the soup is too watery to your taste: Mix one tablespoon of cornstarch with 2 tablespoons of water and add to the soup and lower the heat to minimum. Stir until the soup gets the desired thickness.
Add salt and pepper as desired. Serve hot.
2) Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir evaporated milk.
Pour into pie shell.
Bake in preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degree F, bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.