Velvety Chicken and Sweetcorn Soup
A comforting bowl of smooth, creamy soup studded with tender chicken morsels and sweet corn kernels. This quick Chinese-inspired recipe comes together in under thirty minutes, perfect for warming up on cold evenings.
Story
This elegant soup balances the natural sweetness of corn with savory ground chicken, all suspended in a rich, milky broth. The signature egg-white ribbons not only add protein but create a beautiful visual contrast against the pale yellow soup.
Ingredients
chicken breast, finely minced
200g
canned sweetcorn kernels, drained
340g (1 can)
whole milk
500ml
large egg whites
2
cornstarch
3 tbsp
sea salt
to taste
white pepper powder
a pinch
fresh scallions, thinly sliced
for garnish
Instructions
1
Puree the corn base
Combine the drained corn kernels with half the milk in a blender. Process until completely smooth, about 60 seconds. For an extra-refined texture, pass through a fine-mesh sieve into a bowl.
2
Build the soup base
Pour the remaining milk into a large saucepan and warm over medium heat until small bubbles appear at the edges. Stir in the blended corn mixture and simmer gently for five minutes, allowing the flavors to meld and the liquid to thicken slightly.
3
Thicken and add chicken
In a small bowl, dissolve the cornstarch in three tablespoons of cold water to create a slurry. Slowly drizzle this into the simmering soup while whisking constantly to prevent lumps. Add the minced chicken, breaking up any clumps with a spoon, and cook for five minutes until opaque and cooked through. Season with salt and white pepper.
4
Create egg ribbons
Remove the pot from the heat. Lightly beat the egg whites with a fork, then slowly pour them into the hot soup in a thin stream while gently stirring with a fork or chopsticks. The residual heat will instantly cook the whites into delicate, silky ribbons. Ladle into bowls and scatter sliced scallions over the top.
