Ingredients:

  • 1 tbsp Cooking Oil (Neutral)
  • 1 tbsp Fresh Ginger, grated or finely minced
  • 3 Spring Onions (Whites only, thinly sliced)
  • 6 oz Chicken Breast, diced (optional)
  • 4 cups Chicken or Vegetable Stock, low sodium
  • 2 cups Fresh or Frozen Sweet Corn Kernels
  • 14 oz can Creamed Sweet Corn
  • Fine Sea Salt, to taste
  • 1/2 tsp White Pepper
  • 3 tbsp Cornflour (Corn Starch)
  • 4 tbsp Cold Water (for slurry)
  • 2 Large Eggs, lightly beaten
  • 1 tsp Toasted Sesame Oil
  • Spring Onion Greens, thinly sliced (for garnish)

Instructions:

  1. Prep the Ingredients: Dice the chicken (if using) and slice spring onion whites and greens separately. Grate the ginger. Prepare the cornflour slurry by whisking the 3 tbsp cornflour with 4 tbsp cold water in a small bowl until smooth.
  2. Sauté Aromatics: Heat the oil in the saucepan over medium heat. Add the spring onion whites and grated ginger. Sauté gently for 2 minutes until fragrant, being careful not to brown them.
  3. Add Protein (Optional): If using chicken, add the diced meat now and cook for 3–4 minutes until just white on the outside.
  4. Simmer the Corn: Pour in the stock, the fresh/frozen corn kernels, and the canned creamed corn. Bring the soup to a gentle simmer.
  5. Cook for Depth: Reduce the heat and simmer uncovered for 15 minutes, allowing the flavors to fully meld. Skim off any foam that rises to the top.
  6. Create the Velvet Texture: Remove the soup from the heat. Carefully purée the soup using an immersion blender until smooth, or transfer about half of the soup to a standard blender and then return it to the pot.
  7. Thicken the Soup: Return the soup to a low simmer. Give the cornflour slurry a quick re-whisk and slowly pour it into the simmering soup while continuously stirring until thickened. Simmer for 1 minute to cook out the raw starch taste.
  8. The Egg Drop (Velveting): Increase the heat to bring the soup to a rapid, but gentle, simmer. Slowly drizzle the lightly beaten eggs into the soup in a thin stream, while vigorously and continuously stirring the soup in a single direction with a whisk. This creates fine, silky strands.
  9. Final Seasoning: Immediately remove the soup from the heat once the eggs have set. Stir in the toasted sesame oil, white pepper, and salt to taste.
  10. Serving: Ladle the Sweet Corn Soup into warmed bowls and garnish generously with the reserved spring onion greens.