Grains and Seeds

Corn and Chicken Soup

image :  Corn and Chicken Soup


  • 1 tablespoon peanut oil
  • 1 white onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons finely chopped ginger
  • 4 cups corn kernels
  • 6 cups (1.5 litres) chicken broth
  • 1 lb (500g) skinless, boneless chicken thighs, chopped into small cubes
  • pinch of salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 2 eggs, lightly beaten
  • 8 green onions, thinly sliced
  • 1 teaspoons chili sauce (optional)


Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic and ginger. Cook, stirring occasionally for about 5 minutes or until the onion is softened. Add the corn, broth, chicken, salt, pepper, soy and sherry. Cook, covered for about 20 minutes or until the corn is softened and chicken is cooked.

Begin stirring the soup constantly and add the eggs, ensuring the soup is being stirred while the eggs are added. Add the green onions and sauce and serve immediately.

Serves 6 to 8.