Comforting Chicken Corn Soup (Print Version)

# Ingredients:

→ Soup Base

01 - 7 cups low sodium chicken stock
02 - 1 (15-ounce) can creamed corn
03 - 1 cup corn kernels, defrosted if frozen
04 - 2 tablespoons low sodium soy sauce
05 - 1 tablespoon white vinegar
06 - 1 teaspoon sugar
07 - ½ teaspoon white pepper
08 - ½ teaspoon toasted sesame oil
09 - 1½ cups cooked chicken, shredded

→ Thickening & Egg Drop

10 - 5-7 tablespoons cornstarch
11 - Cold water (for cornstarch slurry)
12 - 3 large eggs, beaten

→ For Serving (Optional)

13 - Chopped scallions
14 - Cooked white rice
15 - Crackers

# Instructions:

01 - In a large stockpot, combine the chicken stock, creamed corn, corn kernels, soy sauce, white vinegar, sugar, and white pepper. Place over medium-high heat and bring the mixture to a gentle simmer, stirring occasionally to blend the ingredients. The creamed corn will begin to incorporate into the broth, creating a slightly thickened base with sweet corn flavor.
02 - Once the soup reaches a simmer, add the shredded cooked chicken and stir to distribute it evenly throughout the soup. Allow the mixture to continue simmering while you prepare the cornstarch slurry for thickening.
03 - In a small bowl, create a cornstarch slurry by combining the cornstarch with an equal amount of cold water (about 5-7 tablespoons of water). Stir until the mixture is smooth with no lumps. When the soup reaches a gentle boil, reduce the heat slightly. While stirring the soup constantly in a circular motion, slowly pour in the cornstarch slurry in a thin stream. Continue stirring as the soup thickens, which will happen rather quickly. Allow the soup to simmer for about 2 minutes to ensure the cornstarch is fully cooked and the soup has reached your desired consistency.
04 - In a medium bowl, thoroughly beat the eggs until well combined. Increase the heat under the soup to medium-high to get a more active simmer. While stirring the soup in one direction to create a gentle whirlpool effect, slowly pour the beaten eggs into the moving soup in a thin, steady stream. The eggs will cook immediately upon contact with the hot soup, forming delicate ribbons throughout. Continue stirring gently until the eggs are fully cooked, which takes just seconds.
05 - Turn off the heat and drizzle the toasted sesame oil over the soup, stirring once to incorporate it. The sesame oil adds an important aromatic finish that shouldn't be added earlier in the cooking process. Ladle the hot soup into bowls and garnish generously with chopped scallions. Serve immediately, either on its own, with crackers on the side, or over a small portion of cooked white rice for a more substantial meal.

# Notes:

01 - This comforting soup combines elements of classic chicken soup and egg drop soup with the sweetness of corn for a soothing, nourishing meal.
02 - For a homemade substitute for canned creamed corn, pulse a partially drained 15-ounce can of corn kernels in a food processor until roughly chopped but not puréed.
03 - Leftover rotisserie chicken works perfectly in this recipe and adds extra flavor to the finished soup.

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