How To Cook Chicken And Corn Soup

Chicken and Corn Soup

This corn soup is very easy to prepare. I usually cook this using fresh sweet corn specially the Japanese variety because it is sweeter and more tender. But during off seasons, I use the ever reliable tinned ones and the result is always the same, delicious. Here's how I cook this easy, always a favorite at home and budget friendly Chicken and Corn Soup.

Ingredients

250 grams skinless chicken meat, minced
1 tablespoon Chinese wine or sherry
2 egg whites
1/4 teaspoon rock salt
1/4 teaspoon white pepper powder
1 can cream style corn, 420 grams-size
4 to 5 cups water or chicken broth
1 Knorr chicken cube
2 tablespoons cornstarch dissolved in
1/4 cup water
1/4 cup chopped green onions
1/4 cup finely chopped Chinese ham


Procedure

In a clean bowl add the minced chicken meat, sherry, salt, pepper and egg whites. Mix very well and add the cream corn.

Heat a soup pot with 4 cups water and the chicken cube. When boiling add the corn and chicken mixture and bring back to boil while stirring constantly to avoid burning the soup. Reduce heat and simmer for 3 minutes.

Mix cornstarch with water and add it to the simmering soup, stirring gently and cook further for 2 more minutes until the soup has thickened. Remove from heat.

When serving, sprinkle with ham and garnish with chopped green onions if you like.

Enjoy!

Chicken and Corn Soup

Japanese Sweet Corn