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 Sweet Corn Chicken Soup

Sweet Corn Chicken Soup

Sweet corn chicken soup is my most favorite Indo Chinese soup dish. When I eat Chinese at a restaurant, this heart warming chicken soup or sweet corn vegetable soup is always a part of the meal. And since this is usually non-spicy, it is an absolute favourite with my daughter too. Sometimes her dinner is just a big bowl of sweet corn chicken soup!

Sweet Corn Chicken Soup
Sweet Corn Chicken Soup


One of the simplest soup recipes that can be made at home and I guarantee you that this soup will give any good Indian Chinese restaurant a run for its money. Seriously, its that good. The chicken stock is also made as part of the process, so there are no additives that you may be worried about.

Sweet Corn Chicken Soup

Course: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

One sure shot way to win the heart of your loved ones is to serve them this flavorful restaurant style sweet corn chicken soup. 

Ingredients

  • For Chicken Stock
  • Boneless Chicken – 200 gms, cut into pieces

  • Onion – 1 small, chopped

  • Garlic – 2-3 cloves, crushed

  • Salt and Pepper – as per taste

  • Water – 2 cups

  • For the soup
  • Sweet corn kernels, cooked – 2 cups (about 250 gms)

  • Butter – 2 tbsp

  • Spring Onion Whites – a few, chopped

  • Salt and Pepper – as per taste

  • Water – ½-1 cup (adjust as per desired consistency)

  • Egg – 1, whisked

  • Spring Onion Greens – a few, chopped

  • Cornstarch – 1 tsp. mixed with 1 tbsp of water

Directions

  • In a pot, add the boneless chicken, onion, garlic, salt, pepper and water and bring it to a boil.
  • Let it simmer for 15-20 min.
  • Strain the stock and separate the chicken pieces.
  • Shred the chicken pieces using a fork and keep the stock and shredded chicken aside.
  • While the stock is simmering, boil the sweet corn.
  • Puree half of the sweet corn kernels into a paste.
  • In a kadai, add the butter.
  • Saute the spring onion whites till translucent.
  • Add the pureed corn into this and saute for a couple of minutes.
  • To this, add the remaining cooked corn kernels, salt and pepper, shredded chicken pieces and the reserved chicken stock.
  • Mix well and let it come to a boil.
  • Add more water, as needed.
  • To this, add the cornstarch slurry and mix well.
  • Let it come to a boil.
  • Next, slowly pour the whisked egg while continuously stirring.
  • Let the soup mix come to a boil again.
  • Add the spring onion greens and turn off the heat.
  • Serve hot.

Recipe Video

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