My earliest memories of chicken and creamed corn soup are of those I ate at Chinese wedding banquets and during Chinese New Year celebrations as a child. In addition to chicken and corn, the soup had crab meat and crab roe. My mother showed me the authentic way of cooking it with fresh corns, crabs and whole chicken. The result is incredibly flavoursome but a little too labour intensive.
Using canned creamed corn and sweet corn, this soup can be very easy to cook. It is very nourishing and comforting too. It is a one-pot meal that involves absolutely no frying/extra oil and has vitamins and minerals from the eggs, fresh herbs and vegetables. I usually turn this soup into a main meal by adding extra herbs, vegetables, egg and a little meat. The use of chicken will give you a soup that is naturally flavoured with no MSG (mono sodium glutamate) or chicken powders. You can also easily make a meatless or vegetarian version of this soup by using a low-salt vegetable stock.
Chicken and creamed corn soup
Bring 6½ cups (7 cups US) water to the boil in a large saucepan. Add 2 chicken fillets (1 full chicken breast), diced. Bring the water back to the boil. Reduce heat and simmer the chicken for 10 minutes. While the chicken is cooking, finely grate 1 carrot. Chop 2 bunches coriander and 6 stalks spring onion.
Stir in 2 x 420 g/15 oz canned creamed corn. Stir in 1 x 420 g/15 oz canned sweet corn. Mix well. Stir in the carrot. Stir in ¼ tsp sugar. Season the soup with iodised salt and white pepper to taste. Simmer for 8-10 minutes. Skim off the foam that forms on the surface.
Whisk 3 eggs with a fork in a small bowl. Pour the whisked eggs into the soup in a thin stream while swirling the soup with a fork. Simmer for 1 minute. Turn off the heat. Stir in the coriander and spring onion while the soup is still hot, just before serving.