120 Min

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Chicken Sweet Corn Soup

Chinese Indian mashup has a very special place in India. Centuries ago, a few thousand Chinese emigrated to Kolkata in the Indian state of Bengal. Over time, a new cuisine emerged using Chinese seasonings and cooking techniques combined with fragrant Indian spices.

Today, many restaurants in India have a Chinese Indian section and the sweet corn soup has been a staple for decades. It’s one of my favorite nostalgic food memories and you can eat the soup many which ways. Most recipes call for using canned cream of corn or you can just stick with fresh corn all the way, like we did. You could puree part of the soup to give it a ‘creamier’ taste. The soup in itself is very flavorful so you can eat it just as or add the vinegar with chili for a kick. The soy sauce is also an optional topping. Herbs add a fresh bite and given that summer is corn season, it’s a good time to make this soup. If you have some chile crisp laying around, add a small dollop as well.

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Cook Time

2 Hours

Serves

6

Directions

Step 1

Remove the husks of the corn. In a large stockpot over high heat, combine the corn with the chicken legs and six cups of water. Bring to a boil, lower and simmer for 30 to 40 minutes.

Step 2

Remove the chicken pieces and set aside. When it has cooled sufficiently, pull the meat off the bones and place the meat back into the pot.

Step 3

Remove the ears of corn. Let them cool off for a bit, cut the corn off and put the corn back into the pot.

Step 4

Add the ginger and salt and bring the mixture to a boil, add more water if the soup appears too thick.

Step 5

Combine the cornstarch with 1/2 cup of water and whisk until smooth. Add slowly to the soup stirring constantly. Keep stirring the soup, within a minute or two, it will thicken.

Step 6

Whisk the two eggs and while the soup is simmering, add the eggs in a steady drop, stirring slowly so small egg curds form. Turn the heat off and let the soup rest for 10 to 15 minutes.

Step 7

Thinly slice the serrano pepper and in a small bowl, add it to the vinegar. Set it aside.

Step 8

Serve the soup just plain or topped with chopped cilantro with the chili in vinegar and soy sauce on the side.

Notes & Variations

To make a creamier version, after step 3, puree 1/3rd of the corn with some of stock or a cup of water before adding it all back into the pot.
Instead of chicken, you can make this soup with a combination of wild mushrooms. Morels or chantarelles would be especially delicious.
The soup will keep in the refrigerator for up to 5 days.

Ingredients

4 ears corn

2 whole skinless bone-in chicken legs (including thighs)

1 teaspoon minced garlic

1 tablespoon minced ginger

1 teaspoon black pepper

2 teaspoons sea salt

2 tablespoons corn starch

2 eggs

1 serrano pepper, sliced

1/4 cup white vinegar

Soy sauce – for topping

Cilantro, chopped for garnish

Step 1

Remove the husks of the corn. In a large stockpot over high heat, combine the corn with the chicken legs and six cups of water. Bring to a boil, lower and simmer for 30 to 40 minutes.

Step 2

Remove the chicken pieces and set aside. When it has cooled sufficiently, pull the meat off the bones and place the meat back into the pot.

Step 3

Remove the ears of corn. Let them cool off for a bit, cut the corn off and put the corn back into the pot.

Step 4

Add the ginger and salt and bring the mixture to a boil, add more water if the soup appears too thick.

Step 5

Combine the cornstarch with 1/2 cup of water and whisk until smooth. Add slowly to the soup stirring constantly. Keep stirring the soup, within a minute or two, it will thicken.

Step 6

Whisk the two eggs and while the soup is simmering, add the eggs in a steady drop, stirring slowly so small egg curds form. Turn the heat off and let the soup rest for 10 to 15 minutes.

Step 7

Thinly slice the serrano pepper and in a small bowl, add it to the vinegar. Set it aside.

Step 8

Serve the soup just plain or topped with chopped cilantro with the chili in vinegar and soy sauce on the side.

4 ears corn

2 whole skinless bone-in chicken legs (including thighs)

1 teaspoon minced garlic

1 tablespoon minced ginger

1 teaspoon black pepper

2 teaspoons sea salt

2 tablespoons corn starch

2 eggs

1 serrano pepper, sliced

1/4 cup white vinegar

Soy sauce – for topping

Cilantro, chopped for garnish

Notes & Variations

To make a creamier version, after step 3, puree 1/3rd of the corn with some of stock or a cup of water before adding it all back into the pot.
Instead of chicken, you can make this soup with a combination of wild mushrooms. Morels or chantarelles would be especially delicious.
The soup will keep in the refrigerator for up to 5 days.

Tags:

120 Min

Tags:

120 Min

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