Sweet Corn and Chicken Soup
“This sweet corn and chicken soup takes little time to prepare and with few ingredients, it’s a good starter and complements any dried/fried dishes.”
I already made this kind of sweet corn & chicken soup a long time back, hahaha. I really can’t remember when that last time was.
One weekend, I was checking what soup I can pair up with our fried fish because I find it quite boring. To make the dining atmosphere lively, I thought of making a soup, although I have no idea what soup I can come up with.
As I was looking through our kitchen pantry, I came across a can of sweet corn. Fortunately, I also have some spring onions and celery in the refrigerator but I don’t have any meat available. Nevertheless, I made it anyway using a broth cube and it came out a nice and great addition to our dinner.
sweet corn: fresh, frozen or in can?
As much as possible, we prefer fresh sweet corn. It would be nice if we can have fresh sweet corn to go into the soup just like in the Philippines.
I recalled that when it is the harvest season for sweet corn in our province, my mother’s friends will bring a sack of fresh sweet corn produce.
Some of it will be boiled or grilled and make as a snack. Some of them we make it as a dish we called suam na mais in our native Kapampangan dialect. It is a dish that shaves the corn kernel from its pulp, sauté with garlic and onion, and any green leaves. We usually put edible tips/ leaves of sweet potato (talbos ng kamote) or bitter gourd (talbos ng ampalaya) and sometimes malunggay or chili leaves. We use whatever is available in our backyard and they are a great source of vitamins and minerals. This is the kind of recipe that I am used to.
Going back, fresh sweet corn can be rarely found in the supermarket here and way too expensive. So I opted to go for frozen or in can. Most of the time, canned corn is always for sale here. So I grab one just for future use. One thing to note is that we don’t eat much “can goods”; we only do it if it calls for one. And this is one of those occasions.
You can ground half portion of the sweetcorn to bring out the distinct flavor and sweetness of the corn. I used a blender for this, but if you don’t have one, you can use a chopper or leave this step out. But I do recommend this step.
Chicken meat
Aside from the sweet corn, I also added shredded chicken meat to make this recipe a little fancy. When I recently cook my soup, I made it without a chicken meat so I just added a piece of broth cube to bring that chicken flavor. But I recommend putting chicken meat because it adds more nutrition and flavor to the soup.
If you are using chicken meat, just boil it first then shred it using your hands. Just a tip, you can even use left-over fried chicken meat from last night’s meal; it will be lovelier because of the additional seasonings. However, if you don’t have it at the moment you can skip this ingredient.
Try this soup as a starter in your next meal and it perfectly matches your dry dishes. Happy tummy!
Sweet Corn & Chicken Soup Recipe
Equipment
- Cooking pot and stirring spoon
- Blender/ chopper, if available
- Chopping board and knife
Ingredients
- 200 grams sweet corn kernel, half portion grounded/ chopped
- 1 tablespoon oil
- 2 cloves garlic, finely chopped
- 2-3 stalks spring onion, white and green part separated and chopped
- 1 stalk celery, finely chopped optional
- 4 cups chicken broth or water
- 200 grams chicken meat/ breast, boiled and shredded (reserve broth)
- ½ teaspoon pepper
- ½-1 teaspoon salt
- 2 tablespoons cornstarch/ corn flour, diluted in 2 tablespoons of water
- 2 pieces eggs
Instructions
- Make a corn paste by placing half of the corn kernel with 1 tablespoon of water into a blender. Set aside.
- In a cooking pot with low heat, add oil and sauté garlic. Next, add the white portion of the spring onion. Once translucent, put in celery and stir until fragrant.
- Add corn paste and cook for a minute then add the chicken broth/water. Season with salt and pepper, stir and let it come to a boil. Increase heat to medium.
- Once boiling, add the chicken meat followed by the corn kernel.
- After 2 minutes, add the corn starch / flour solution (corn starch/flour diluted with water) and stir continuously until the soup becomes little thick.
- Add the beaten eggs thinly while stirring continuously.
- Turn off the heat and add the green part of the spring onion to bring flavor and color to the soup.
- Serve while hot and enjoy!
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