Sweet Corn Chicken Soup is one of my personal favorites; it’s easy to prepare and simply delicious. It is a lovely combination of flavors and textures, all in one bowl. If you prefer a vegetarian version, feel free to substitute extra firm tofu for the chicken and vegetable stock instead of the chicken stock.
I use canned cream style corn for this recipe, it’s fast and simple. But if you prefer to use fresh corn, then by all means, go ahead and do so. The cooking time will obviously vary and will need to be adjusted accordingly.
Also, I prefer hand shredded chicken for this particular dish but feel free to use cut or even cubed chicken pieces. It’s a great recipe to use for leftover chicken.
SWEET CORN CHICKEN SOUP
Ingredients:
2 cup of cooked chicken, skinless (hand shredded or cut into bite size pieces)
4 cups of good quality chicken stock
½” piece of ginger, peeled and finely minced
1 can (14 oz) of cream style sweet corn
1 tbsp soy sauce
1 egg, lightly beaten
2 tsp cornstarch mixed with 4 tbsp water
salt & pepper, to taste
1 tbsp oil, vegetable or canola
pinch of crushed red pepper flakes, to taste
dash of toasted sesame oil
freshly chopped chives or garlic chives for garnish
METHOD:
In a soup pot on medium heat, add the oil along with the ginger. Stir and allow the ginger to flavor the oil. After a minute or two, add the chicken stock and the cream style corn. Stir well to combine and bring to a gentle boil. Now slowly add the beaten egg in a steady stream while stirring continuously (a whisk works well). Next, add the soy sauce, salt, pepper and chicken pieces. Stir and add the cornstarch mixture. Mix well and bring to a good boil. The soup should be slightly thick in consistency. Just before serving, add the crushed red pepper flakes and the sesame oil. Garnish with the chives and serve hot.
