Chicken, Leek, and Sweetcorn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 slices Bacon, Streaky (UK) 2 thigh, bone and skin removed Chicken Thigh cut into pieces2 Jalapeno Peppers 3 Leeks 50 gram(s) sweetcorn 1 tin Creamed Corn 4 cup (8 fl oz) boiling Water2 tsp Salt .5 tsp Pepper, black 1 tablespoon Flour, white 1 serving Pasta, tagliatelle 90 dry weight (3 nests)3 clove Garlic
Cut the bacon into strips and add to a heavy-bottomed pan. Brown off. Add in the chopped chicken meat and stir occasionally until chicken is cooked.
Add in the diced jalapeno peppers and cook a further minute.
Add in 3 sliced leeks.
If need be, add a small amount of water to keep from sticking.
Let cook for 4 - 5 minutes, stirring occasionally, until the leeks are softened.
Add in 3 minced garlic cloves.
Pour in 4 cups boiling water, 1 cup frozen corn, and 1 tin creamed corn.
Bring up to a boil, reduce heat and simmer about 20 minutes.
Season to taste with salt and pepper and stir in 1 tablespoon flour mixed with 1 tablespoon water to make a smooth paste.
Add in tagliatelle, if desired.
Cook another 5 - 10 minutes until pasta is cooked and stock is thickened.
Stir frequently to make sure it doesn't stick on the bottom.
Serving Size: 2 ladlefuls is 1 serving
Number of Servings: 3
Recipe submitted by SparkPeople user NANLTHOMPSON.
Add in the diced jalapeno peppers and cook a further minute.
Add in 3 sliced leeks.
If need be, add a small amount of water to keep from sticking.
Let cook for 4 - 5 minutes, stirring occasionally, until the leeks are softened.
Add in 3 minced garlic cloves.
Pour in 4 cups boiling water, 1 cup frozen corn, and 1 tin creamed corn.
Bring up to a boil, reduce heat and simmer about 20 minutes.
Season to taste with salt and pepper and stir in 1 tablespoon flour mixed with 1 tablespoon water to make a smooth paste.
Add in tagliatelle, if desired.
Cook another 5 - 10 minutes until pasta is cooked and stock is thickened.
Stir frequently to make sure it doesn't stick on the bottom.
Serving Size: 2 ladlefuls is 1 serving
Number of Servings: 3
Recipe submitted by SparkPeople user NANLTHOMPSON.
Nutritional Info Amount Per Serving
- Calories: 311.4
- Total Fat: 5.7 g
- Cholesterol: 38.2 mg
- Sodium: 1,850.2 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 4.0 g
- Protein: 18.3 g
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