Sweet Corn Chicken Soup

Sweet Corn Chicken Soup is a light and creamy soup made with creamed sweet corn, chicken stock and egg white drop.
 
 Photo Apr 20, 5 11 25 PM (1)
 
This is a classic soup which I guess most of you love. This has been one of the most requested recipes. So I thought its high time I post it now. 
 
Photo Apr 20, 5 11 18 PM (1)
 
Its been a busy week for me and I have been cooking a lot. Keeping recipes ready for Ramadan, as the Ramadan series will be starting from 1st of June, God willing. Lots of appetisers will be coming your way soon. So stay tuned. 🙂
 
Photo Apr 20, 5 09 43 PM (1)
 
So in between all these elaborate cooking I wanted to have something comforting. So I thought of making this super simple soup and I was so glad that I did. It was exactly what I needed.
 
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So everybody who wanted the recipe of sweet corn chicken soup, here it is. Hope you all will like it.
 
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INGREDIENTS:
 
  • 1 can creamed corn (420g)
  • 1 cup chicken/vegetable stock
  • 1 cup water
  • 1 tsp soy sauce
  • 1 tsp ginger minced
  • 1 garlic clove minced
  • 1 tbsp corn flour, mixed in a splash of cold water
  • 1/2 cup shredded chicken
  • 1 tsp vinegar
  • 1-2 green chillies slit
  • salt and white pepper to taste
  • 1 egg white whisked
  • spring onion greens
 
NOTES:
 
  • I added green chillies as I like my soup spicy. You can omit it if you don’t want that heat in your soup.
  • If you don’t like the flavour of white pepper, you can add black pepper too.
 DIRECTIONS:
 
  1. Photo Apr 27, 9 06 31 AMPlace water, stock, creamed corn, soy sauce, vinegar, ginger, garlic, and corn flour over high heat.
  2. Bring it to a boil. Add in the green chillies. Then turn down the heat to medium and cook till it thickens stirring occasionally. It may take about 15 minutes.
  3. Add in the salt.
  4. Turn off the heat and pour in whisked egg into the soup stirring immediately. It has to cook in ribbons throughout the soup.
  5. Add in the shredded chicken, season with white pepper and serve.

 

Sweet Corn Chicken Soup
Serves 4
A light and creamy soup made with creamed sweet corn, chicken stock and egg white drop.
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INGREDIENTS
  1. 1 can creamed corn (420g)
  2. 1 cup chicken/vegetable stock
  3. 1 cup water
  4. 1 tsp soy sauce
  5. 1 tsp ginger minced
  6. 1 garlic clove minced
  7. 1 tbsp corn flour, mixed in a splash of cold water
  8. 1/2 cup shredded chicken
  9. 1 tsp vinegar
  10. 1-2 green chillies slit
  11. salt and white pepper to taste
  12. 1 egg white whisked
  13. spring onion greens
DIRECTIONS
  1. Place water, stock, creamed corn, soy sauce, vinegar, ginger, garlic, and corn flour oner high heat.
  2. Bring it to a boil. Add in the green chillies. Then turn down the heat to medium and cook till it thickens stirring occasionally. It may take about 15 minutes.
  3. Add in the salt.
  4. Turn off the heat and pour in whisked egg into the soup stirring immediately. It has to cook in ribbons throughout the soup.
  5. Add in the shredded chicken, season with white pepper and serve.
NOTES
  1. I added green chillies as I like my soup spicy. You can omit it if you don’t want that heat in your soup.
  2. If you don’t like the flavour of white pepper, you can add black pepper too.
Savory&SweetFood http://savoryandsweetfood.com/

Photo Apr 20, 5 16 25 PM (1)

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