Creamy Sweet Corn and Chicken Soup


1 chicken breast, cut into pieces
1 cup sweet corn
2 cups sweet corn, grind to a paste
1 tsp garlic, finely chopped
2 tbsp cornflour
1-1 1/2 tsp pepper powder (adjust to your taste)
salt to taste
2 eggs, beaten well with a fork


  1. In a large pan, add 10 cups of water, 1 cup sweet corn, chicken breast pieces and little salt and cook till chicken pieces are done.
  2. Remove the cooked chicken from the stock and then shred / chop the chicken pieces and add this back to the stock.
  3. Then add sweet corn paste, chopped garlic and enough salt and boil well for 5 minutes.
  4. In a small bowl, mix cornflour with 3/4 cup of water without any lumps.
  5. Add the cornflour mixture stirring continuously and cook for 4-5 minutes till thick.
  6. Add pepper powder and mix well.
  7. When the soup reaches the required consistency, reduce the flame and slowly add the beaten egg and keep stirring continuously until it forms like fine threads.
  8. Adjust salt and remove from the flame. Pour into serving bowls and serve hot…

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