Chicken and Corn Soup

My favorite part about going to a Chinese restaurant is getting a bowl of warm soup at the beginning of the meal, like hot and sour soup or egg drop soup. I read in an old cookbook that a meal without soup is unthinkable to many Chinese, especially Cantonese. During family meals, you put a big bowl of soup in the center of the table for everyone to help themselves. In the beginning of formal dinners, a rich thick soup is served before the main dishes, while thin “cleansing” soups may be served towards the end of the dinner to cleanse the palate.

Today I will show how to make a rich and creamy chicken and corn soup. This is like egg drop soup but with chicken and corn. I make this simple like one I once had at a Chinese restaurant. I am using my homemade chicken stock for this soup, which is seasoned with ginger and soy sauce. My homemade stock and shredded chicken add richness to this soup. Sweetness and creaminess come from the cream-style corn. This soup is simple, yet flavorful and delicious.

I don’t add veggies to this soup below, but you might do so to make it more nutritious.

If you are looking for some new flavors, give this soup a try. Even in hot weather, this soup can be very refreshing. It takes less than 20 minutes to make if you made my Asian-style chicken stock ahead of time.

Ingredients

  • 1 tbsp canola oil
  • 1/2 cup yellow onion, small dice
  • 2 cups shredded cooked, chicken (I used store-bought rotisserie chicken)
  • 2 tbsp garlic chives, cut into an inch long
  • 1 (14.75 oz) can cream-style corn
  • 4 cups Asian style chicken stock
  • 2 tbsp soy sauce low sodium (gluten-free)
  • 1/4 tsp salt
  • 1/8 tsp black ground pepper
  • 1 egg, beaten
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 1 tsp sesame oil
  • 2 tbs finely sliced green onion for garnish

Instructions

Heat oil in a large saucepan over medium heat. Add yellow onions and fry until they’re soft. Add in your chicken and cook for a minute or two.

Add garlic chives. Cook for a minute and then add corn, chicken stock, salt, pepper, and soy sauce. Stir and cover, bringing it to a gentle boil.

Add the beaten egg and stir constantly.

In a separate small bowl, mix cornflour and water. Make sure there are no lumps.

Once you’re done, add this mixture to the soup while stirring.

Stir in the sesame oil and taste.

Pour the soup into individual bowls. Sprinkle green onion on top of each bowl. Serve and enjoy!

Serves 4-6

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment your thoughts or use the hashtag #globaldinein on Instagram.

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