SWEET CORN CHICKEN SOUP

     If I say, this lockdown period was one kind of a busy holiday, then it is surely not going to be an exaggeration. We are all in an eating spree & and I have been cooking a lot, several family favourites and few which I had in my to-cook list. Soups are such recipe which I do not much frequent at home & it is also that we do not order Soups when we dine out. If at all we order then it would always be Sweet Corn Chicken Soup.  Ya, for one exception, I should say that one of the most frequented Soups at home is Thai Tom Yum Soup.
     This Sweet Corn Chicken Soup would always be one recipe which would come to my mind when I buy Sweet Corn and it happens that sometimes I end up not having Chicken and when I have Chicken I wouldn't have Sweet Corns. After a long pull & push game, I finally planned ahead saved some Chicken pieces, a batch of homemade Chicken Stock and bought fresh Sweet Corn.  It’s a comforting soup with fresh Sweet Corn Kernels, Shredded Chicken in flavourful homemade chicken stock, thickened with blended Corn Kernels & Corn Starch.   It’s simple to make, warming and delicious.
      If you want to make it from scratch or with ready-made ingredients, both ways this Creamy Sweet Corn Chicken Soup can be incorporated within minutes.  This recipe is prepared with homemade ingredients - like I have cooked the Sweet Corn Kernels and then I have blended half the amount of Corn for the Creamy Soup which can be done by using a Can of Cream of Corn.  And I have used homemade Chicken Stock as the Soup base which can easily be substituted with store-bought Chicken Stock or Chicken Stock Cube.
      Boneless Chicken Pieces are cooked along with the Sweet Corn Kernels shredded from the Cob. And then it is cooked along with the Cob which helps to get an intense flavour in the Soup.  Once cooked discard the Cob.  Once the Chicken Pieces and Sweet Corn Kernels are well cooked, remove the Chicken Pieces and shred it up.  Then take half the amount of cooked Sweet Corn and blend it into a coarse paste.


For a detailed recipe on HOW TO MAKE CHICKEN STOCK, Click here...

Cuisine - Cantonese
Recipe Type - Soup
Spicy Level  - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 20 -30 Minutes

For more SOUP RECIPES, Click here...

HOW TO COOK SWEET CORN CHICKEN SOUP

I have given two Methods of preparing Sweet Corn Chicken Soup here,

• The Easy Method with Store-bought ingredients &
• From Scratch Method with all home-made ingredients.

       You can make Sweet Corn Chicken Soup in two ways. If you want to whip up the soup quickly, just head over to the grocery shop for a can of cream corn & a can of Chicken Stock. Alternatively, get your fresh Sweet Corn and prepare it from Scratch. Both ways the Soup taste fantastic.
     Though making it from scratch is a bit time consuming and if you can plan ahead then the job gets much easier. If you want to use home-made Chicken Stock like how I have used it in this recipe then make it ahead and store it in the refrigerator or freezer.

METHOD 1 - WITH STORE BOUGHT INGREDIENTS

SWEET CORN CHICKEN SOUP

 

INGREDIENTS:

To Cook Chicken &  Sweet Corn:

Chicken Pieces(boneless) - 125 Gms
Cream of Corn - 1 Can
Water - 1 Cup
Salt - To Taste

For Sweet Corn Chicken Soup:

Oil - 1 Tbspn
Garlic - 1 Clove
Ginger - a small Piece
Chicken Stock -200 ml
Pepper Powder - 1 Tspn
Salt - To Taste

To Thicken the Soup:

Corn Flour - 1 Tbspn
Cold Water - 2 Tbspns

For Garnishing:

Spring Onions - few

METHOD:

• Clean, wash and cut Chicken pieces into thin strips.
• Add Chicken Pieces along with a dash of Salt and  Pour in the Cream of Corn into a Saucepan or a Pressure Cooker.
• Cook until the chicken Pieces turn soft & tender.
• Once the chicken pieces are cooked, shred it up into small pieces
• Heat Oil in a Pan & Saute finely chopped Garlic cloves and Ginger pieces on a very low flame.
• Pour in the Chicken Stock and allow it to boil.
• Pour in the cooked Chicken Pieces and Cream of Corn to the above and give a quick stir.
• Add in Pepper Powder and adjust the amount of Salt.
• Adjust the consistency of the Soup by adding Water.
• Mix Corn flour along with 2 Tbspns of Cold Water.  Make sure there are no lumps.
• Lower the flame & slowly pour in the Corn Flour mixture to the Sweet Corn Chicken Soup.
• While pouring the Corn Flour Mixture make sure to reduce the heat and stir the soup continuously.
• Cook on a very low flame for few minutes or until you get the desired consistency.
• Garnish the Sweet Corn Chicken Soup with finely chopped Spring Onions.
• Serve hot.

METHOD 2 - FROM SCRATCH WITH HOME-MADE INGREDIENTS

SWEET CORN CHICKEN SOUP

 

INGREDIENTS:

To Cook Chicken & Sweet Corn:

Chicken Pieces(boneless) - 250 Gms
Sweet Corn - 1 Cob
Water - 1 Cup
Salt - To Taste

For Sweet Corn Chicken Soup:

Oil - 1 Tbspn
Garlic - 1 Clove
Ginger - a small Piece
Homemade Chicken Stock - 2 Cups
Pepper Powder - 1 Tspn
Salt - To Taste

To Thicken the Soup:

Corn Flour - 1 Tbspn
Cold Water - 2 Tbspns

For Garnishing:

Spring Onions - few

METHOD:

• Clean, wash and cut Chicken pieces into thin strips.
• Place the Corn Cob on a Cutting board upright and gently slice through the Corn Kernels with a sharp knife. 
• Collect the Kernels and the Cob.
• Place the Chicken Pieces, Corn Kernels and the Cob along with a dash of Salt in a Saucepan or a Pressure Cooker.
• Pour in enough water & Cook until the Chicken Pieces & the Kernels turn soft & tender.
• Remove the Cob and discard it.
• Once the chicken pieces are cooked, shred it up into small pieces.
• Remove half the amount of cooked Kernels from the Saucepan and allow it to cool.
• Once cooled, blend the Corn kernels into a coarse paste and keep it aside.
• Meanwhile, heat Oil in a Pan & Saute finely chopped Garlic cloves and Ginger pieces on a very low flame.
• Pour in the homemade Chicken Stock and allow it to boil.
• Add the shredded Chicken Pieces, cooked Corn Kernels along with a dash of Salt & Pepper and give a quick stir.
• Pour in the blended Corn Paste to the above and mix well
• Adjust the consistency of the Soup by adding Water.
• Cook this on a low flame for about 5-10 minutes.
• Mix Corn flour along with 2 Tbspns of Cold Water.  Make sure there are no lumps.
• Lower the flame & slowly pour in the Corn Flour mixture to the Sweet Corn Chicken Soup.
• While pouring the Corn Flour Mixture make sure to reduce the heat and stir the soup continuously.
• Cook on a very low flame for few minutes or until you get the desired consistency.
• Garnish the Sweet Corn Chicken Soup with finely chopped Spring Onions.
• Serve hot.

SWEET CORN CHICKEN SOUP

NOTES:

• Increase the amount of Sweet Corn & Chicken Pieces if you prefer a strong flavour of the ingredients in the Soup.
• Cooking and shredding the Chicken Pieces initially helps to get soft texture chicken pieces in the Soup.
• Adding it directly into the soup can make it cling to each other and you may find it difficult to break it up and shred.
• Once the cooked Chicken Pieces are added into the Soup base make sure to cook it on a low flame.
• Vigorous boiling can toughen the chicken meat. 
• If you want to have a very smooth soup, do not cut the corn too close to the cob and blend the corn for at least 2 minutes.
• Adjust the amount of Salt and Pepper depending on your personal preference.
• Store-bought Chicken Stock may have added Salt & Seasoning in it.  Adjust accordingly.
• Adjust the consistency of the Soup to suit your preference.
• This is a creamy style slightly thick Soup.
• While adding the Corn Flour mixture to the soup make sure the flame is at low and stir the soup continuously for a silky even texture.
• Some recipe calls for adding Eggs in this Soup.  If doing so beat an egg and add it to the soup slowly while stirring continuously and cook it on a low flame for about 5 Minutes.
• If you want to produce very fine strips of egg, remove the soup from heat and pour in the egg liquid in a very fine stream.  Keep stirring continuously in one direction.