Shredded chicken with corn, flavored in a broth of chicken stock, onions, garlic and a dash of pepper, this light dinner idea takes just 30 minutes to prepare.
Scroll down to Recipe time should you wish to avoid thoughts and life in general by Mama to the terrible four or you can read on.
I’m celebrating, very quietly, mind you, one year of blogging.
365 days later, I’ve managed to surprise myself by not giving up when things were not looking so good where the blog was concerned.
Who knew something that brings personal joy, can also be stressful.
Let me tell you, there’s nothing easy about running a blog, it’s hard work, time-consuming and demanding. respect to those bloggers who look after their family, work, come home and blog, I understand the term,”it’s crazy but wonderful at the same time”a bit better.
In terms of blogging and food, there’s still a lot to learn but nothing beats that sense of validation, especially when you’re a self-taught cook with a million mistakes to call your own.
Before writing this post, I just read my”about me”page, thinking of revising it, I do feel like it’s an open book. I’ve been told it’s too long, summarize and start with what type of food I cook, I’ve been told my tagline doesn’t gel with what a food blog is, in simple terms, if I wanted a whole bunch of people coming into my blog, I’ll have to commercialize(my words and how I see it)sorry, can’t do it.
Don’t get me wrong, I would love to make some sort of stable income from this blog(it’s every bloggers dream and there’s nothing like a monetary boost to give that much-needed encouragement)that’s what the ads are here for, so please don’t begrudge me of this small concession but as for the about me page, I think I’ll keep it to remind me of humble, newbie beginnings.
So if you are a first time visitor to my one year old blog,
Keep me company on the first part of my post, it’s my place for thoughts, sometimes silly, thoughtful, brutally honest(sadly I drop most of them) and mostly me and my everyday life with the terrible four. if you would just love to read the recipe just scroll down, I’ve yet to add a scroll down button which will just zoom you right down to the recipe(another how-to lesson for me)until then, you’ve got my thoughts to keep you company for a little while.
In terms of people who I’ve had a chance to converse with and made friends, they are wonderful humans from around the world.
You, yes, you, will always be a big part of my growth as a food blogger and the reason for me to find that anything is possible(despite the stress)as long as you work and just do it. So thank you for a wonderful challenging year of learning and discovering new food.
And to my small number of subscribers who come across from different social media, except for a few, most of you are just names on emails but thank you for joining me here when I post, you have been my silent community of supporters, thank you for keeping me company these 365 days.
Here’s a history of corn or maize, my eyes crossed reading the history of corn articles, this video is much more interesting , click here
Please make sure to read the recipe at least once before you begin.
I would like to ask something of you, use natural ingredients for this recipe when you can, especially for the chicken broth and the corn, you might be able to get parboiled prepackaged one’s that have a very limited number of days before they go bad instead of canned corns.
I’m gradually cutting down on some of the products that have additives for the sake of the kids I’m doing this so that they can carry on making good food choices as adults, I may not end up doing it all the time but I’m going to try, why don’t you join me?
I’ve started with the sausages, a year ago, the kids were having these at least once a week but now months go by without them. I’m glad the kids are not missing it much. Let’s avoid foods that add preservatives which sound more like chemical on the food label. except for cheese.
Now, getting back to the recipe, If you’re thinking of easy, light dinner even the kids would love, this chicken sweet corn soup should do the trick. it’s quite literally effortless.
In a pan, with two cups of water and salt, boil a 500g of chicken breast. strain and let the chicken broth cool. shred the chicken breast in to fine thin strips.
although you can use two tablespoons of corn flour to thicken the soup, I would recommend 1, unless you want it to be creamier.
3-4 Tablespoons of oil
2 large Onions sliced fine
3 Garlic pods finely grated or 1 teaspoon of garlic paste
less than 1/2 teaspoon of crushed black Pepper
1/2 teaspoon of Salt
2 cups of chicken broth(the water you boiled the chicken would do)
500g of chicken breast(boiled and shredded)
2 and 1/2 cups of corn kernels
1-2 teaspoon of Sugar
1 table-spoon of Corn soup( two if you prefer the soup creamier)
2 eggs beaten
Half a lime
On medium heat, in a pan pour in the oil and gently cook the Onions and Garlic until they are soft, add the crushed Pepper, Salt and let it cook with the paste for a minute or two.
Pour in the chicken stock, leave it for 3 minutes, add the shredded chicken and corn and Sugar, leave it to simmer for 15 minutes on low fire.
In a cup,pour in a few spoonfuls of the simmering broth and stir the corn flour until its dissolved without any lumps(please don’t make the error of adding the corn flour directly to the simmering soup as you’ll only get lumps of jelly floating about, make sure it’s dissolved completely)
Pour in the corn flour and stir until smooth and slightly creamy.
Turn off the stove and add the beaten egg, stir until they break in to stringy pieces. The remaining heat is adequate to cook the eggs.
Squeeze the lime in, it adds a bit of sourness, include salt and lime as per your need.
Serve the soup hot with crunchy toast.