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corn ginger and chicken soup

Corn, Ginger and Chicken Soup

Spice up your lunchtime soup with this tasty Asian dish.

Gluten Free:
No
Serving Size:
8
Total Time:
Under 30 Minutes
Preparation Time:
Under 15 minutes
Preparation Method:
Stove-Top
Meal Occasion:
Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (3 votes cast)
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Ingredients

This recipe is recommended for 8 servings
  • 4 slices HORMEL® BLACK LABEL® Bacon
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons finely chopped peeled gingerroot
  • 6 cups chicken broth
  • 4 cups frozen or fresh whole kernel corn
  • 2 tablespoons dry sherry or cooking wine
  • 2 tablespoons HOUSE OF TSANG® Ginger Soy Sauce
  • 1/2 teaspoon freshly ground pepper
  • 2 (6-ounce) packages HORMEL® NATURAL CHOICE® Oven Roasted Carved Chicken Breast, chopped
  • 8 green onions, chopped
  • 1 teaspoon chili sauce
  • Salt, to taste

Directions

  1. In large saucepan, cook bacon over medium-high heat, stirring occasionally, 5 minutes or until golden and crisp. Remove bacon to paper towel; drain. Crumble bacon when cool.
  2. In same saucepan, heat oil over medium-high heat. Add finely chopped onion, garlic and gingerroot; cook, stirring occasionally, 5 minutes or until onion is softened.
  3. Add broth, corn, sherry, soy sauce, pepper and salt to saucepan; cover. Cook, stirring occasionally, 10 minutes or until corn is softened. Stir in chicken, green onions, chili sauce and bacon. Cook 5 minutes longer or until heated thoroughly.