Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Chinese Chicken Corn Soup
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 228
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 103 milligrams
- Sodium
- 944 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 3 grams
- Sugar
- 7 grams
- Protein
- 20 grams
This Chinese chicken corn soup includes bites of tender chicken breast, ribbons of egg and a creamy broth of puréed corn. Sometimes called creamy corn soup, it’s a restaurant favorite that’s similar to egg drop soup and is quick and easy to make at home. Many versions use canned cream-style corn, but we preferred the brighter corn flavor of kernels. This recipe uses canned whole kernels, convenient for making the soup when sweet corn isn’t in season, but you can use fresh corn on the cob as well; just use the kernels from two ears instead.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 228
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 103 milligrams
- Sodium
- 944 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 3 grams
- Sugar
- 7 grams
- Protein
- 20 grams
Ingredients
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Directions
- Bring the chicken broth and 2 cups of cold water to a boil in a large covered saucepan over high heat.
- Meanwhile, mix the diced chicken breast, 1 teaspoon of the cornstarch, 1/2 teaspoon salt and 1 tablespoon cold water together in a small bowl until all the water is absorbed. Set aside. Strain and rinse the canned corn and reserve 1/2 cup of kernels. Blend the remaining corn with 1 1/2 cups cold water in a blender or with an immersion blender until smooth, about 15 seconds. Set aside. Whisk together the remaining 1/4 cup cornstarch with 1/4 cup cold water in a small bowl until smooth. Set the slurry aside.
- Stir the corn purée and marinated chicken into the boiling chicken broth. Bring to a simmer, lower to medium heat and cook until the chicken is cooked through, about 3 minutes. Whisk the cornstarch slurry into the soup in a steady drizzle. Bring the soup to a simmer again and cook until slightly thickened, about 2 minutes.
- Stir in the reserved corn kernels, bouillon powder, sugar, white pepper and 1 teaspoon salt. Slowly drizzle the beaten egg in while gently stirring the soup to create egg ribbons. Taste and adjust the seasoning with more salt if needed. Divide into bowls and garnish with sliced scallion.
