Ingredients
Product used:
500g of McCain Frozen Corn Kernels
- 1 litre chicken stock
- 1 tablespoon soy sauce
- 1 teaspoon finely grated ginger
- 310g can creamed corn
- 3 small chicken breast fillets, thinly sliced
- 3 spring onions, chopped
Method
1. | Place the chicken stock in a large saucepan with the soy sauce, ginger, McCain Frozen Corn Kernels and creamed corn.
2. Cook over medium heat and simmer for 5 minutes. |
2. | Add the chicken and green onions and cook for 3-4 minutes or until chicken is cooked through. |
3. | Serve sprinkled with extra chopped green onion. |
Chicken And Sweetcorn Soup
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Place the chicken stock in a large saucepan with the soy sauce, ginger, McCain Frozen Corn Kernels and creamed corn.
2. Cook over medium heat and simmer for 5 minutes. |
2 | Add the chicken and green onions and cook for 3-4 minutes or until chicken is cooked through. |
3 | Serve sprinkled with extra chopped green onion. |