Sweet Corn and Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 206.9
  • Total Fat: 3.5 g
  • Cholesterol: 10.3 mg
  • Sodium: 694.8 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 8.6 g

View full nutritional breakdown of Sweet Corn and Chicken Soup calories by ingredient


A version with Asian and Indian flavors. A version with Asian and Indian flavors.
Number of Servings: 8


    1 leek, slice in half and thoroughly washed
    1 carrot, chopped in half
    3 inch hunk of ginger peeled
    1 tsp coriander seeds
    1 tsp whole black peppercorns
    2 chicken breasts halves, on the bone with skin, about 2 lbs
    3 (140z) cans of creamed-style corn
    2 tsp Better Than Bouillon, chicken
    3 Tbs Garlic Paste, recipe follows
    4 scallions, finely chopped, white and green, save some green for the garnish
    1 tsp sesame oil
    1/4 cup corn starch
    1/4 cup cold water
    2 egg whites
    1 tsp unseasoned rice vinegar
    salt and pepper to taste

    Ginger Garlic Paste
    1/4 cup cloves of garlicl
    1/4 cup fresh ginger, peeled, 1/2 inch slices
    2 Tbs canola oil


Make garlic paste
Throw garlic, ginger, and canola oil in a mini-food processor and let it go until is forms a semi=smooth paste. There will be tiney pieces in there, but overall it will resemble a paste. Save what you don't use for other tlhings like pasta and sauces.l


Pour 10 cups of water into a big stock pot and bring to a bo8il over high heat. Throw in the leek, carrot and hunk of ginger. Place coriander and peppercorns into a small cheesecloth square and tie with kitchen string. Add to pot. Skin chicken breasts and remove excess fat. Thrown skinned breasts into pot. Tturn down to a simmer and cover and cook about 30 miutes or until breasts are cooked.

Remove the chicken and allow to cool. Strain stock and discard the leeks, carrots, ginger, and cheesecloth sachet.

Return stock to pot and heat to medium heat. Add the creamed corn, Better than Bouillon, Ginger Garlic Paste, scallions, and sesame oil. Keep the soup at a gentle simmer while your remove chicken from bone and shred using two forks.

Turn up the heat and bring to a boil. In a small bowl, mis cornstarch with water until smooth. Add half to the soup while whisking. Allow to boil until it's thickened to desired consistency. Use more of the slurry is you desire thicker texture.

Turn heat back down to medium. In another small bowl, beat egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form white wisps on the surface of the soup.

Add the shredded chicken and rice vinegar. Cook about 5 minutes to warm chicken. Garnish with scallion greens. Serve with a splash of soy sauce if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user CHEFSOPHIE.