Sweet corn chicken soup is a cozy and delicious Indo-Chinese favorite, loved for its creamy texture, delicate flavor, and hearty ingredients. It’s a nourishing bowl of warmth that combines shredded chicken, corn kernels, a flavorful stock, and silken strands of egg whites. Whether you’re feeling under the weather, seeking a light dinner, or craving a restaurant-style appetizer at home, this soup ticks all the boxes.
Preparation time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 4 bowls (250 ml each)
Cuisine: Indo-Chinese
Ingredients
For Chicken Stock
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350g chicken pieces (mix of boneless & bone-in)
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1 liter water
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1 small onion, quartered
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4 cloves crushed garlic
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2 bay leaves
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10 peppercorns
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½ tsp salt
For the Soup
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1½ cups shredded boiled chicken
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1 cup corn kernels
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5 tbsp sweet corn paste (from blended corn)
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2 egg whites
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2 tbsp chopped spring onion greens
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¾ tsp salt
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½ tsp pepper powder
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3 tbsp cornflour mixed with 3 tbsp water (cornflour slurry)
Step-by-Step Cooking Directions
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Make the Chicken Stock
In a deep pan, add 350g of chicken pieces, 1 liter of water, quartered onion, crushed garlic, bay leaves, peppercorns, and salt. Stir everything and bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for 30 minutes.
After 30 minutes, strain the stock into a clean bowl. Discard the aromatics and shred the chicken pieces. Set aside the shredded chicken and clear stock. -
Prepare the Sweet Corn Paste
In a separate pot, boil 1 cup of fresh sweet corn for about 15 minutes. Once tender, let the corn cool. Remove the kernels. Blend half of the kernels with ½ cup water into a coarse paste. Keep the remaining kernels aside for the soup. -
Get the Soup Ready
Pour the prepared chicken stock into a large saucepan and bring to a gentle boil. Lower the heat to medium and add the sweet corn paste, shredded chicken, and remaining corn kernels. Stir well. -
Season and Simmer
Add ¾ tsp salt and ½ tsp white pepper powder to the soup. Cover and cook on low heat for 6–7 minutes to let the flavors blend and the sweet corn paste cook thoroughly. -
Add Cornflour Slurry
Stir the cornflour and water together to form a smooth slurry. Gradually pour it into the soup, stirring constantly to prevent lumps. Cook on low for another 2 minutes, until slightly thickened. -
Add Egg Whites and Garnish
Beat 2 egg whites lightly and slowly drizzle them into the hot soup, stirring continuously to form silky threads. Add chopped spring onion greens, stir, and cook for 2 more minutes. -
Serve Hot
Ladle the hot soup into bowls and serve immediately. Optionally, top with extra spring onion greens or a dash of soy sauce for added depth.
Nutritional Information (Per 250ml bowl, approximate)
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Calories: 180
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Protein: 20g
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Carbohydrates: 12g
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Fat: 6g
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Saturated Fat: 1.5g
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Cholesterol: 60mg
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Fiber: 1g
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Sodium: 600mg
Values are estimates and can vary based on exact ingredients used.
The Origins and Popularity of the Recipe
Sweet corn chicken soup is a beloved starter in Indian-Chinese cuisine, inspired by traditional Chinese egg drop soup and adapted with Indian preferences for bold seasoning and rich textures. While it draws roots from Cantonese cooking styles, the addition of sweet corn and thicker consistency has made it uniquely popular across South Asia. It’s often served at weddings, family gatherings, and restaurants as a cozy prelude to spicy main dishes.
Reasons Why You’ll Love the Recipe
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Comfort food at its finest—warm, savory, and soothing
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Restaurant-style at home—authentic taste with homemade freshness
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Nutritious and filling—high in protein and full of flavor
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Customizable spice levels to suit any palate
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Gluten-free when using cornflour only
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Easy to make ahead and reheat for busy days
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Loved by kids and adults alike
Health Benefits
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Chicken provides lean protein and essential amino acids
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Corn is rich in fiber, B vitamins, and antioxidants like lutein
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Garlic and pepper offer immune-boosting and anti-inflammatory benefits
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Egg whites add low-fat protein and texture without extra calories
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Homemade stock is nutrient-rich and hydrating
Serving Suggestions
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Serve with crispy wontons or garlic breadsticks for a comforting meal
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Pair with noodles or fried rice for a more filling dinner
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Top with chili oil or soy sauce for extra heat and umami
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Add vinegar or a dash of sesame oil for a punchy flavor boost
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Garnish with more spring onions or cilantro for freshness
Cooking Tips
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Use a mix of bone-in and boneless chicken for a richer stock
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Don’t skip the stock-making step—it builds depth and natural flavor
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Blend corn until slightly coarse for texture
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Pour egg whites slowly in a steady stream to form threads, not clumps
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Stir continuously while adding the cornflour slurry to avoid lumps
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For a smoother soup, strain before serving
Variations to Try
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Vegetarian version: Replace chicken with mushrooms or tofu and use vegetable stock
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Spicy version: Add chopped green chili or a dash of sriracha
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Creamy version: Stir in ¼ cup of cream or coconut milk
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Extra hearty: Add diced carrots, peas, or bamboo shoots
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Asian twist: Use sesame oil and a splash of rice vinegar before serving
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Egg-free version: Skip the egg whites and add more corn slurry for thickness
Conclusion
Sweet corn chicken soup is the definition of comfort in a bowl. It’s savory, slightly sweet, and packed with texture and nutrition. Whether you’re making it to warm up on a rainy day or to serve as a starter at a dinner party, this recipe is sure to satisfy. The homemade chicken stock adds a depth you won’t find in store-bought versions, and the corn and egg threads bring that nostalgic restaurant flavor straight to your kitchen. Once you try this, it’ll become a staple in your soup rotation.
10 Comprehensive FAQ Section
1. Can I use canned or frozen corn instead of fresh?
Yes, both canned and frozen corn work well. Just rinse canned corn and thaw frozen corn before using.
2. Can I make the soup ahead of time?
Absolutely. Prepare the soup and refrigerate for up to 3 days. Reheat on low and stir before serving.
3. Can I skip the egg whites?
Yes, the soup will still taste delicious. You can add more corn slurry for a thicker consistency if desired.
4. What can I use instead of cornflour?
You can use arrowroot powder or potato starch as substitutes, though cornflour gives the best consistency.
5. How do I store leftovers?
Cool the soup completely and store in an airtight container in the refrigerator for up to 3 days.
6. Can I freeze sweet corn chicken soup?
Yes, but it’s best frozen without the egg whites. Add fresh egg whites while reheating for best results.
7. Can I make this soup without chicken?
Yes, for a vegetarian version, use vegetable broth and replace chicken with tofu, paneer, or more veggies.
8. Can I make this soup spicy?
Of course. Add chopped green chilies, chili flakes, or hot sauce while cooking or as a topping.
9. Is this soup gluten-free?
Yes, as long as you use gluten-free cornflour and verify all other ingredients are free from gluten.
10. What’s the best way to reheat this soup?
Gently reheat on the stovetop over medium heat, stirring occasionally. Avoid boiling to keep the texture smooth.