Chicken and Sweet Corn Soup is a popular, comforting dish often served as an appetizer or light meal. It combines tender chicken, sweet corn, and a flavourful broth, thickened with cornstarch or eggs, creating a creamy texture. This recipe includes simple ingredients such as ginger and spring onions for added depth, and seasoned with pantry staples such as white pepper, salt and chicken stock cubes. The blend of sweet corn and savoury chicken makes it a perfect balance of flavours. It’s simple yet hearty, making it a staple in Chinese cuisine and a favourite in Chinese restaurants worldwide.
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Why Chicken & Sweet Corn Soup?
- Heartwarming: The combination of chicken and sweet corn creates a mild, comforting flavor that’s soothing and familiar.
- Quick and easy: Whether you’re short on time or energy, this soup comes together in under 20 minutes, making it perfect for busy weeknights. I’ve made this recipe so many times during my lunch break when I would work from home.
- Budget friendly: This soup consists of inexpensive ingredients such as canned corn, basic pantry staples, chicken breast/thigh, allowing you to make a big batch for a small price.
- Nutritious ingredients: The chicken and egg provides protein, while the corn gives each spoonful a burst of sweetness. It’s light but satisfying and pairs wonderfully with a side of crusty bread or on its own!
- Versatility: You can customise it by adding ingredients like ginger, garlic, or herbs to enhance its flavor or adapt it to personal preferences. You can substitute the chicken pieces and broth for vegetable stock, and mushroom or tofu. You can try out my Chinese egg drop soup here.
Lee Kim Lee soy sauces are all naturally brewed with non-GM soy beans with no preservatives added, this range is used by professional kitchens and households around the world.
Ingredients:
Serves 2-3 (4, if this is a side dish)
- 400g sweet corn kennels, (cream half or 3/4 with a stick blender and keep the remaining solid)
- 1-2 chicken thigh/s, diced
- 3 slices of ginger
- 2 eggs, whisked
- Cornstarch slurry (cornstarch + water)
- Spring onion or coriander, sliced (garnish)
- 1 Chicken stock cube (I use the knorr brand) or homemade chicken stock
- 1 litre water
- 1 tbsp chicken powder
- 2 tbsp soy sauce
- White pepper
- Spring onion or coriander, sliced (garnish)
- Made according to traditional recipe, prepared with authentic, sweet aroma of fresh chicken.
- Ideal for soups, sauces, marinades and stir-frying.
- Ideal for household and business use.
- 900g chicken powder could make 45L chicken stock.
Steps:
- Bring the chicken stock to a boil. Add diced chicken and sliced ginger into the pot. Remember to scoop off any scum as they arise!
- Lower the heat to a simmer, stir in the creamed corn and corn kennels.
- Let it infuse for 5 minutes before stirring in the cornstarch slurry to thicken up the soup. If you like it thicker, then keep adding the corn starch slurry but keep in mind that as it continues to heat and be stirred, it will get thicker.
- Continue stirring and slowly drizzle the beaten eggs in the simmering soup. Ensure you are stirring to create those egg ribbons!
- Season the soup with soy, pepper and chicken powder. Adjust to your liking.
- Serve and garnish with spring onion or coriander. The herbs complete this dish!