How to Cook Sweet and Savory Corn and Chicken Soup

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Sweet and Savory

During the cold months, there's nothing better than soup for a warming and hearty meal. This easy-to-make corn and chicken soup is both sweet and savory.

Ingredients

• 150 grams chicken, any parts
• 1/2 cup corn kernels
• 1.2 litres + 1 cup water
• 1 inch ginger, sliced
• 3 tablespoons onion, minced
• 2 tablespoons cornstarch
• 1 cube chicken boullion
• salt, to taste
• pepper, to taste
• oil, for sauteeing

Utensils

For Preparation:

• 1 large bowl
• 3 medium bowls
• 1 small bowl
• 1 small plate
• chopping board
• knife
• measuring cups
• measuring spoons

For Cooking:

• pot
• soup ladle

Cook Time

Instructions

1. Heat oil in a pot. Saute the ginger, then add the chicken.
2. Add 1.2 litres of water into the pot. Season with salt and pepper. Bring to boil.
3. Separate chicken and chicken stock. Allow chicken to cool down. Save the chicken stock.
4. Once the chicken has cooled down, shred each piece. Set aside.
5. Heat oil in a pot. Saute onion until translucent. Add shredded chicken.
6. Pour in chicken stock. Add corn kernels and chicken bouillon. Bring the soup to a boil.
7. Dissolve cornstarch into 1 cup of water. Add a small amount of soup to temper the slurry, then add it to the soup.
8. Stir constantly while pouring in the cornstarch mixture. Bring to boil. Season with salt and pepper.
9. Serve hot and enjoy!

Tips and Techniques

• Replace corn kernels with creamed corn to make the soup creamier.
• Saute the onions properly to bring out their sweetness.
• Add hot liquid into the cornstarch mixture or slurry to avoid lumps.
• Make the soup creamier and thicker by adding a beaten egg, cream, or milk.

Hearty Chicken Soup Recipes

• Kongnamulguk With Chicken Gizzards: A Korean-Inspired Soup
  Are you craving Korean food but don't have the money to eat in a fancy restaurant? Why not cook at home? Try this recipe for kongnamulguk with chicken gizzards. It's very affordable and easy to make.
• How to Make Chicken Hi-Bol: A Filipino-Inspired Dish
  Soup is perfect for warming up during the colder months. Learn how to make a delicious Filipino soup called chicken hi-bol.

© 2019 Travel Chef

Comments

Travel Chef (author) from Manila on June 08, 2019:

Hi Miebakagh,

The combination of chicken and corn in soup is usual in Chinese cuisine. It's really great.

Travel Chef (author) from Manila on June 08, 2019:

Hello Liz,

Chinese foods are my faves. I like how their meals always include tadty soups.

Travel Chef (author) from Manila on June 08, 2019:

Hi Pamela,

This is one of my favorites as it's so easy to make.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on June 07, 2019:

Hi, Dred cuan, corn and chicken sounds strange to me. But it is a soup some enjoy heartily. However, I am at home with bean and chicken. Even fish or red meat is a good substitute. Thanks for sharing the recipe.

Liz Westwood from UK on June 06, 2019:

This comes as part of a standard meal for 4 from our favourite Chinese takeaway. I am awaiting the publication of your recipe book.

Pamela Oglesby from Sunny Florida on June 06, 2019:

I love soups and this look like a very good one. Thanks Dred.