Nothing, simply nothing can soothe more in winter than a hot bowl of chicken corn soup. The mellow sweetness of the corn and the healing touches of chicken stock are unbeatable. When served with a few condiments like slims chip, papri, or boiled eggs, the Chinese soup gets a desi kick. Store-bought soups are loaded with salt and Chinese salt. Homemade versions are surely healthy and can be made easier with little effort. For best results use cream-style sweet corn tin or whole-kernel sweetcorn tin to make this soup. If you want to make it with fresh sweet corn, then boil corn first until tender then add it to soup along with corn stock.
How to make it?
Put ingredients of soup stock in a pot and cook for 60 minutes or pressure cook for 15 minutes.
Take green chilies in a small bowl and add 3 tablespoon of vinegar. Take red chili powder in another small bowl and add 2 tablespoon of vinegar. Fill the third bowl with soy sauce. Condiments are ready to set aside with salt and pepper bottles.
Blend corn with water.
The paste of gritty and not smooth. This step is not required if using cream-style corn tin. Mix corn flour with water to form a smooth, runny paste. Lightly beat the eggs.
When the soup stock is ready strain the soup. Separate chicken and bones and shred it.
To soup stock add shredded chicken, blended corn, and chicken cube or powder. Also, add 2-3 cups of water if you want more soup.
Bring soup to boil. With constant stirring add half corn flour first. Bring it to boil again and more as required until desired consistency is reached.
The soup is coming to shape.
To boil hot soup with constant stirring add eggs in a thin stream. Yeah. I’m taking photos and not stirring. Adjust salt to taste and serve piping hot with condiments and accompaniments. If you like soup you might like If you try this recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
