A delicious and comforting Chinese Chicken and Corn Soup using fresh corn. It’s so easy to make this classic Chinese takeaway dish at home, plus it is healthier and fresher!
Removing the corn kernels from the cob can be a messy task. One trick is to use a bundt tin or ring tin – place the corn cob into the hole of the bundt or ring tin, and carefully slice off the kernels, allowing them to fall into the sides of the bundt or ring tin. Otherwise, just try to hold the corn steadily on a chopping board and slice off the kernels as close to the cob as possible.
If you are short on time, you could use frozen or tinned corn kernels for similar results.
If you prefer more broth and less corn, simply reduce the amount of corn in this recipe accordingly.
For a vegetarian version, simply use a homemade vegetable broth and omit the chicken from the recipe.
Quite often, I omit the chicken from the recipe, but I will add shredded chicken from a leftover roast chicken or rotisserie chicken.