Chinese Chicken Corn Soup is a nostalgic childhood favorite for me. I first wrote about it a year and a half ago (see short write up and not-so-good picture here) and it’s that time of year, when I need comfort again. Cold weather hits me like a ton of bricks. No…more like sharp dagger-shaped icicles stabbing me. I’m not usually such a drama queen but rain and cold temperatures are the things I’m just a big baby about. Every winter, I swear I’m going to move to a warmer climate, but 29 years of winter and I’m still here. Seriously, this Chicken Corn Soup is one of the things that saves me from collapsing into seasonal depression. It’s the fastest 10 minutes of barely doing anything, a little stirring, and you get a pot of Chicken Corn Soup. (This recipe makes enough for 6 people but I’ve eaten it all in one sitting before.)

Chinese Chicken Corn Soup in tea cups

Aside from complaining, I did want to elaborate on the recipe a bit. If you have home-made chicken broth or stock, it will make this soup even better, but most of us don’t just have a pot of chicken soup brewing. I used Pacific Organic Free Range Chicken Broth but you can use any kind you like. The cornstarch is used to thicken the soup and you can use as much or as little you want, depending on how thick you like it. (Lon likes none. I like it thick.) Lastly, you may notice that I used white pepper. Chinese cooking uses white pepper more often than black pepper, and I notice most in soups for some reason. If you don’t have white pepper, you can use any pepper you have. It will still be savory with touches of sweetness, and warm you at your core.

Chinese Chicken Corn Soup
~about 6 cups

  • 4 cups chicken broth
  • 1 (14 to 15oz) can cream style corn
  • 2 large eggs, beaten
  • 2 to 4 teaspoons cornstarch
  • salt and white pepper to taste

Instructions -

1. Bring chicken broth and cream style corn to a boil in a 3 to 4 quart pot. Lower to a gentle simmer and stir while you pour in egg a little bit at a time. When all the egg is in, continue at a gentle simmer for a few minutes.

2. In a small bowl, mix cornstarch with equal amount of water until dissolved. (This is called a slurry.) Stir the soup as you pour the slurry in a steady stream. Continue to stir and simmer for a few minutes. Adjust seasoning to taste. (Taste it first because you may not need salt if the chicken broth you used already has enough salt.)

3. Serve immediately or cool and store in the fridge. You can reheat in the microwave or bring to a boil on the stove top.

Chinese Chicken Corn Soup

posted by jessica at 09:29 AM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.