Chicken Corn Soup
This easy chicken corn soup is bowl of warm comfort with creamed corn, shredded chicken and so much flavor!
Ingredients
- 2 chicken breasts
- 2 cups sweet corn kernels fresh, frozen or canned cream-style corn
- 1 teaspoon black pepper powder
- 1 teaspoon white pepper powder
- 2 tablespoon soy sauce
- Salt as per taste
- 1 egg
- 1 egg yolk
- 3-4 tablespoon cornstarch
Garnish
- 2-3 spring onions for garnish
- Red chilli powder optional
- White vinegar optional
Instructions
- In a pot, add chicken breast with 2 cups of water and salt. Cook until the chicken is tender.
- Once cooked, remove the chicken from the pot, and shred the chicken. The chicken broth is the soup base.
- In a mixer, add the corn and roughly pulse the corn. You should have a corn paste that is textured with some corn blended and others still whole.
- Add the pulsed corn and most of the shredded chicken to the chicken broth. You can save some chicken to add as a garnish to the soup. Add more water or chicken broth if you want more soup.
- Next, add black pepper powder, white pepper powder, soy sauce. Mix everything and let the soup come to a boil. Now turn down the heat to low-medium and let it simmer for 15- 30 minutes.
- Make a cornstarch slurry - to a bowl, add 3-4 tablespoons of cornstarch and 6-8 tbsp of water. Mix well until it forms a smooth paste.
- Slowly add the cornstarch slurry while mixing the soup.
- Next, in a small bowl, mix the egg and egg yolk. Slowly add it to the pot while mixing the soup. The soup should be hot enough for the egg to cook as soon as it hits the soup.
- If the soup is too watery, make another batch of the cornstarch slurry. If it is too thick, add some water or chicken broth and cook for a few more minutes.
- Turn off the heat, and transfer to a serving bowl.
- Make a quick red chili sauce with red chili powder and white vinegar.
- Garnish with shredded chicken, thinly sliced green onions, and red chili sauce