Comfort in a Bowl: Easy Sweet Corn and Chicken Soup Recipe
Looking for a hearty and comforting soup that's also quick to prepare? This homemade Sweet Corn and Chicken Soup recipe is exactly what you need! Perfect for a cozy night in or a light lunch, this classic soup is packed with flavor and incredibly easy to make from scratch. You'll love the creamy texture and the delightful combination of sweet corn and tender chicken. This recipe serves 4 people.
Ingredients: For the chicken stock
- Boneless chicken – 350g
- Water – 01 l
- Chopped onion – 01
- Crushed garlic – 04
- Bay leaves – 02
- Pepper corns – 10
- Salt as per taste
Ingredients: For the soup
- Shredded boiled chicken – 1.5 cup (from the stock)
- Corn kernels – 01 cup
- Sweet corn paste – 05 tbsp (made from the corn kernels)
- Egg whites – 02
- Chopped spring onion – 02 tbsp
- Salt as per taste
- Pepper powder as per taste
- Corn flour – 03 tbsp
- Water – 03 tbsp
Instructions
- In a large pan, combine the boneless chicken, 1 liter of water, chopped onion, crushed garlic, bay leaves, peppercorns, and salt. Bring the mixture to a boil over high heat.
- While the stock is coming to a boil, cook the 1 cup of corn kernels in a separate pan of boiling water until tender.
- Once the chicken stock is boiling, reduce the heat to low, cover the pan, and simmer for 30 minutes.
- Carefully drain the cooked chicken and stock, reserving both. Once the chicken is cool enough to handle, shred it into small pieces.
- Take half of the boiled corn kernels and blend them with 1/2 cup of water until you have a smooth sweet corn paste.
- Pour the prepared chicken stock into a clean pan. Stir in the sweet corn paste and heat over medium heat, stirring occasionally.
- Add the shredded chicken and the remaining whole corn kernels to the soup.
- Season the soup with salt and pepper powder to your taste.
- In a small bowl, whisk together the corn flour and 3 tablespoons of water to create a smooth corn slurry. Gradually add the corn slurry to the simmering soup, stirring constantly, until the soup thickens to your desired consistency.
- Slowly drizzle in the egg whites little by little while continuously stirring the soup. Cook for about 2 minutes until the egg whites are cooked through and form delicate strands.
- Turn off the heat and stir in the chopped spring onion. Ladle the hot Sweet Corn and Chicken Soup into bowls and enjoy!
