This Chinese-style chicken corn soup recipe is thick and creamy, and reminds you of corn chowder with cooked chicken or turkey. Let me show you how to make a simple meal fast!
Slice the garlic. For the spring onions, thinly slice 2 whole scallion bulbs and for the remaining 2, bruise them by lightly pounding the pale/white parts with the back of a knife handle so they are slightly flattened. This will bring out more flavor.
In a 4 qt. Saucepan or soup pot, melt the butter over medium-low heat. Add the garlic and season with a pinch of salt for 10 seconds. Fold the 2 bruised spring onions in half and add to the pot. Pan fry for 20 seconds.
Add the stock and the cream corn. Cover with a lid and bring it to a gentle boil over medium-high heat, for about 5 minutes, then lower the heat to medium-low and simmer for 5 minutes.
Remove and discard the scallions. Add the whole kernel of corn and chicken. Simmer for 5 more minutes.
Season the broth with turmeric and taste it to adjust with the seasonings - I added 1 tbsp coconut aminos and coarse sea salt to taste.
Bring the broth back to a gentle simmer over medium heat. Slowly drizzle in the whisked eggs from high up by using a fork or chopsticks to stream and control the flow. Do not stir the eggs. Let the eggs sit for a few seconds, then gently whisk with a pair of chopsticks to break them apart.
Garnish with chopped spring onions and a few dashes of hot sauce, if using. Serve warm.
Notes
The brand of stock you use will affect the flavor and seasoning quantities drastically. I use Pacific brand chicken bone broth.
You can also use vegetable stock. I recommend adding a teaspoon of Takii shiitake mushroom seasoning to add depth and flavor if using vegetable stock. If you don’t have this Asian seasoning, season with more salt and coconut aminos to taste.