A comforting Chicken Corn Soup made with chicken broth, sweet corn, and various spices. This soothing soup is enriched with shredded chicken, and offers a pleasant texture with whole corn kernels. Perfect for a cozy meal!
1: In a pot, add butter, chicken legs, salt, white and black pepper. Bring to a boil, then simmer covered for 40–50 minutes.
2: Let the broth cool, shred the chicken, and set aside the broth.
3: Peel 3–4 medium corns and remove the kernels. Blend with a little water to make about 1½ cups of smooth corn paste.
4: Keep the rest of the kernels whole to add later.
5: Heat a little oil in a pot and sauté chopped ginger, garlic, green chilies, and chicken bouillon.
6: Cook for a minute, then add the prepared broth, corn paste, and corn starch.
7: Let it simmer for 10–15 minutes, then add a splash of vinegar.
8: Stir in the cornstarch slurry to thicken the soup.
9: Crack eggs and pour them slowly from the top to create soft egg drops.
10: Add the whole corn kernels for texture, along with spring onions and soy sauce.
11: Top with chili sauce or a mix of vinegar, green chilies, and a pinch of sugar for that classic touch!
