Sweet corn chicken soup, chicken chopsuey

Main Dish
4 servings
30 min
80 min
Very Easy
Try these recipe Asian. It is a marvel.


Number of serving: 4

1) For Sweet Corn Chicken Soup :

2) For Chicken Chopsuey :


  • 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.


Sweet Corn Chicken soup, Chicken Chopsuey, photo 1
Sweet Corn Chicken soup, Chicken Chopsuey, photo 2


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