Sweet Corn Chicken Soup – A Comforting, Nourishing Classic

Make the Chicken Stock
In a deep pan, add 350g of chicken pieces, 1 liter of water, quartered onion, crushed garlic, bay leaves, peppercorns, and salt. Stir everything and bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for 30 minutes.
After 30 minutes, strain the stock into a clean bowl. Discard the aromatics and shred the chicken pieces. Set aside the shredded chicken and clear stock.

Prepare the Sweet Corn Paste
In a separate pot, boil 1 cup of fresh sweet corn for about 15 minutes. Once tender, let the corn cool. Remove the kernels. Blend half of the kernels with ½ cup water into a coarse paste. Keep the remaining kernels aside for the soup.

Get the Soup Ready
Pour the prepared chicken stock into a large saucepan and bring to a gentle boil. Lower the heat to medium and add the sweet corn paste, shredded chicken, and remaining corn kernels. Stir well.

Season and Simmer
Add ¾ tsp salt and ½ tsp white pepper powder to the soup. Cover and cook on low heat for 6–7 minutes to let the flavors blend and the sweet corn paste cook thoroughly.

Add Cornflour Slurry
Stir the cornflour and water together to form a smooth slurry. Gradually pour it into the soup, stirring constantly to prevent lumps. Cook on low for another 2 minutes, until slightly thickened.

Add Egg Whites and Garnish
Beat 2 egg whites lightly and slowly drizzle them into the hot soup, stirring continuously to form silky threads. Add chopped spring onion greens, stir, and cook for 2 more minutes.

Serve Hot
Ladle the hot soup into bowls and serve immediately. Optionally, top with extra spring onion greens or a dash of soy sauce for added depth.