Chinese food means different things to different countries. Growing up in India, I was witness to a whole different cuisine called Indian-Chinese food. It consists, among many other things, of noodles cooked in Indian spices, American chopsuey which is a sticky sweet coating on noodles buried under a fried egg (my favorite), and chili paneer, which really isn’t Chinese whatsoever. But that is what a lot of Indians think of when they think of Chinese food (they also make it all ridiculously spicy).
When I moved to the US and ate American-Chinese, it consisted mostly of lo-mein, General Tsao’s chicken, and egg rolls.
And of course, when I finally visited China, it was none of those things, although all the variations are delicious in their own right.
Sweet corn chicken soup is a staple in Indian-Chinese cuisine. It’s similar to an egg drop soup but with sweet corn stirred in. It’s scrumptious, with the corn adding the perfect texture and sweetness to the rest of the flavor. They often give you the option of stirring in soy sauce and/or vinegar yourself. Although this soup isn’t as common in the US, my mother luckily learned to make it for us at home. 
When it’s a gorgeously rainy day (or perhaps just ominous), this soup is perfect for eating and staring wistfully out the window. When you’re feeling sick from a cold, cough, fever, or a broken heart, this soup is warm and comforting and lets you know everything will be okay. It’s also great for having on hand when you know you won’t have time to make a meal and are exhausted and starving from a long day.
When any of my loved ones are sick, I bring them this soup and it’s always revitalizing. It’s my way of nurturing my friends, as it was my mother’s way of nurturing me all my life.
My mother would make me this every time I was sick…and eventually, every time I requested it. I love that my niece and nephew enjoy it and ask for it from time to time as well. I hope one day they’ll make it in their college apartment when they’re feeling homesick, or for their own future little ones.
It’s easy to put together and the ingredients are simple enough. If you have lots of leftovers throughout the week, it’s fun to try different variations, like adding in soy sauce and a spot of vinegar, or other vegetables, or serving with some fried crunchy bits.
Over the years I’ve learned many other delicious soup recipes, but I always come back to this one. It’s comforting, remedying, and tastes like home.
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Sweet Corn Chicken Soup
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A comforting, creamy soup with tender chicken and sweet corn. Perfect for a cozy night in!
Ingredients
- 3-5 chicken drumsticks (skinless)
- 7 cups (1650 ml) water
- 1 tsp salt
- 1/2 tsp pepper
- 2 cans sweet corn, cream style
- 3 TBS cornstarch mixed with 1/2 cups (118 ml) water/broth
- 1 or 2 large eggs
Instructions
- Boil chicken in 7 cups of water and salt until cooked through.
- Remove the chicken and set aside.
- Add the sweet corn and bring to a boil.
- Lower the heat and mix the cornstarch and water until smooth; pour into the soup.
- Raise the heat and bring to a boil to thicken the soup.
- Beat the egg; lower the heat and drizzle into the soup while stirring.
- Stir once after adding the egg and remove from heat.
- Shred the chicken and return to the soup.
- Add pepper and salt to taste.
Notes
- For richer flavor, use bone-in chicken thighs instead of drumsticks.
- To prevent the soup from becoming too thick, gradually add the cornstarch slurry while stirring constantly.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian-Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 15
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 100
Frequently Asked Questions
Can I use canned corn instead of fresh for this soup?
Canned or frozen corn both work. Drain canned corn well before adding it, and if using frozen, no need to thaw since it will heat through quickly in the broth.
How do I get the egg ribbons to form properly in the soup?
Pour the beaten egg in a slow, steady stream while stirring the soup gently in one direction. Pouring too fast or into cold broth results in clumps rather than thin ribbons.
What thickens this soup, and can I adjust the consistency?
A small amount of cornstarch slurry is typically stirred in near the end to give the broth a silky body. Add more slurry a little at a time if you prefer a thicker soup, or skip it for a lighter consistency.
