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Corn chicken soup served in a white bowl is creamy, has rich flavors and soothing textures.
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Sweet Corn Chicken Soup

Thick and Creamy Sweet Corn Chicken Soup is an Indo-Chinese Soup that takes just 20 minutes to make from scratch. Watch the detailed video to learn how to make this easy Corn Chicken soup in an Instant Pot. Stove Top instructions also included in case if you don't have an Instant Pot.
Course Soup
Cuisine Chinese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 256kcal

Equipment

  • 1 Instant Pot or you can make on stove top too

Ingredients

  • 1 tbsp Oil
  • ½ cup Onion chopped
  • 1 tbsp Garlic Minced
  • ½ tbsp Ginger Minced
  • 4 cups Chicken Stock
  • 2 medium Chicken breast
  • ½ cup Fresh Corn Kernel
  • 1.5 cup Creamed Corn
  • 1 tbsp Soy sauce
  • 1 egg
  • 2 tbsp Cornstarch
  • ¼ cup water
  • Salt and Pepper per taste
  • Green Onion for garnishing

Instructions

1. To Make in the Instant Pot

    Instant Pot Settings

    • Set Instant Pot in Saute mode. Once the timer is off and the sign says 'ON', add oil. 

    Saute aromatics

    • When the oil is hot, add chopped onion. Cook for a couple of minutes until it has softened and looks translucent.
    • Stir in ginger and garlic. Saute for a minute, until the raw smell is gone.

    Cook chicken

    • Pour in Chicken Stock. Season with salt. Add Chicken Breast to the pot.
    • Close the lid. Set to 'Manual Mode' and 6 minutes.  Put the vent to sealing position.  Let it cook on high pressure for 6 minutes.
    • When the countdown is over, let the pressure release naturally for 10 minutes. Then do a quick release. 
    • Remove cooked chicken using a spatula and keep aside covered. 

    Saute mode and thicken soup

    • Set Instant Pot to saute mode again. Add corn kernel and Creamed Corn. Stir well
    • Mix cornstarch and water. Stir gradually to the soup using a slotted spoon. Let it come to a boil. At this point, the soup will start to thicken.
    • Beat egg using a fork. Stir slowly to the soup in two parts. While pouring the egg using one hand, keep stirring the soup slowly and continuously with a fork in another hand.
    • Let the soup get cooked for a minute.
    • Meanwhile, shred chicken using two forks. Add shredded chicken to the pot. Followed by Soy Sauce. Mix everything well.

    Season & Serve

    • Switch off the Instant Pot. Adjust seasoning. 
    • While serving sprinkle green onion on top.

    2. To Make soup on Stove Top

    • Take a heavy bottom soup pot.  Follow the first 4 steps as above. 
    • Close the lid and let the Chicken Breast in low-medium heat for about 8 minutes. 
    • Once the Chicken is cooked through, remove and keep it aside. Follow step 8-12 as mentioned above.
    • Switch off the flame. Adjust seasoning and serve.

    Notes

    1. Fresh corn has an inherent sweetness but you can surely go with frozen corn for its convenience.
    2. Vegetable stock is an alternative to chicken stock.
    3. Adjust the cornstarch-water ratio to get your desired thickness in the soup.
    4. While adding beaten eggs, stir the soup gently so as to get silky threads and not break them too much.

    Nutrition

    Serving: 200g | Calories: 256kcal | Carbohydrates: 37g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 889mg | Potassium: 486mg | Fiber: 1g | Sugar: 9g | Vitamin A: 165IU | Vitamin C: 8.3mg | Calcium: 24mg | Iron: 1.3mg