Chicken and Corn Soup

Notes and substitutions

• Chicken: I’m using chicken breast because it’s lean and cooks quickly. You can also use rotisserie chicken (shredded)—just skip the velveting step.
• Cornstarch: Some goes into velveting the chicken, and the rest is for the slurry to thicken the soup.
• Baking soda: This is added when velveting the chicken—it helps tenderize the meat and keeps it soft even after simmering.
• Pepper: White pepper is the classic choice here—it gives a gentle, earthy heat that blends right into the soup. Black pepper works too if that’s what you have—it’s a bit bolder and more aromatic.
• Corn: I like using canned for convenience. Cream-style adds body, while whole kernels give pops of texture. Using both makes the soup more flavorful and satisfying. You can also use fresh corn—pulse some kernels in a blender for that cream-style effect and keep some whole for texture.
• Water/Broth: I’m using water with chicken base to build the broth. You can also use bouillon cubes/powder, or replace the water with ready-made chicken broth or stock.

Step 1: Velvet the chicken

In a bowl, combine 6 ounces of chicken breast (sliced into thin strips), salt and pepper (to taste), 1 tablespoon cornstarch, ¼ teaspoon baking soda, and 2 tablespoons water. Mix well until the chicken is evenly coated. Set aside.

Step 2: Sauté aromatics.

Heat about 2 tablespoons oil in a pot over medium heat. Add 1 teaspoon ginger (finely minced) and cook for about 30 seconds until fragrant.

Stir in 1 small onion (finely chopped) and 4 cloves of garlic (minced). Cook for a few minutes, until softened and lightly caramelized.

Step 3: Build the soup base

Add 1 can of cream-style corn, 1 can of corn kernels, and 6 cups of water or broth. Stir in 1 tablespoon base or bouillon (dissolved in a bit of water) and 1 tablespoon fish sauce.

Let it come to a boil, then lower the heat to a simmer. Taste and adjust with salt and pepper (white pepper if you have it) as needed.

Step 4: Cook the chicken

Add the velveted chicken and give it a gentle stir to keep the pieces from sticking together. Let it simmer for about 5 minutes, just until the chicken turns opaque and cooks through—break up any little lumps as you go.

Step 5: Thicken the soup

Stir together ¼ cornstarch and ¼ cup cold water to make a slurry (it tends to settle at the bottom, so give it a quick mix before using).

Slowly drizzle it into the pot while stirring. Let the soup simmer for about a minute, until it slightly thickens and looks glossy.

If you’d like it thicker, just mix more slurry—always equal parts cornstarch and cold water—and add a little at a time until it’s the way you like it.

Step 6: Add the egg ribbons

Reduce the heat to low. Slowly pour 3 beaten eggs in a thin stream. If you want delicate, silky ribbons, stir the soup gently as you pour.

If you prefer slightly thicker ribbons, let the eggs sit for a few seconds before stirring. Then, turn off the heat once the eggs are set.

Step 7: Finish and serve

Stir in most of the scallions, saving some for garnish. Taste and adjust the seasoning if needed.

Ladle the soup into bowls and sprinkle with the remaining scallions before serving.

More Filipino recipes with corn

• Ginisang Corn: Fresh corn sautéed with aromatics, ground meat, and greens, then simmered in a light broth.
• Ginataang Mais: Creamy rice and corn porridge cooked in coconut milk and sugar.
• Mais con Yelo: Shaved ice layered with sweet corn, milk, and sugar.
• Maja Blanca: Silky coconut pudding with corn kernels, topped with toasted coconut.
• Crab and Corn Soup: A savory soup with sweet corn, crab meat, and egg ribbons.
• Sweet Corn Ice Cream: Creamy ice cream flavored with sweet corn.