16 Oct Half Your Plate: Asian-Style Chicken Corn Soup
This Asian-inspired chicken corn soup recipe takes me back to my childhood when we would visit my extended family in Bangladesh during summer vacations. Each trip was marked with a family outing to a Chinese restaurant. My gaggle of aunts, uncles and cousins would occupy a large portion of the restaurant and eagerly await a sumptuous Asian feast. Guess what my favourite soup was?
What I love about this soup is it fills “half your plate” with delicious vegetables (about 1.5 to 2 servings of vegetables depending on how much you eat). And there’s enough hunger-busting protein to make it a full meal. Leftovers, should you have any, are perfect for lunch the next day. And, using fresh, sweet corn means adding an element of local love to your meal. Feel free to can use frozen corn during the off season.
Disclosure: I’ve been asked to blog for the Half Your Plate campaign, which is a partnership between the Heart and Stroke Foundation, the Canadian Cancer Society and the Canadian Produce Marketing Association. The campaign encourages Canadians to fill half their plate with vegetables and fruits – it’s an easy step towards eating well.
My first attempt at making this soup was a bit bland and lacked a certain umami. Instead of poaching the chicken in broth, I sautéed it in canola oil. I also added carrots and mushrooms for a punch of flavour and colour. Also, it doesn’t hurt to have a few extra veggies in your soup.
When buying: Go for cobs with fresh looking green husks and moist stems. Kernels should be juicy when pierced.
How to store: Wrap unhusked ears with damp paper towel. Place in a plastic bag and refrigerate for two to three days.
How to prepare: Remove husks and silk. Rinse under water. To remove kernels, slice lengthwise along the cob.
Nutrition: Corn is a good source of folate. It also contains fibre, vitamin C and B vitamins (niacin and thiamine).
What’s your favourite corn soup recipe?