Sunday, January 20, 2013

Chicken Corn Soup

The little red dot is a drop of Sriracha chili sauce
This is one of my family's favourite soups to order at a Chinese restaurant, so here is my take on it. It is a popular item on Chinese menus in Kolkata, India and can also be found at Indo-Chinese Hakka restaurants in Toronto, Canada, where the signs often call out 'Calcutta style Chinese food'. 

½ lb. freshly ground chicken
1 (10.5 oz.) can creamed corn
1 (10.5 oz.) can whole corn, drained
3 (8 oz.) cups chicken broth
2 (8 oz.) cups water
White pepper & salt to taste
1 egg, beaten
Sriracha chili sauce for garnish

1. Brown chicken over medium heat, breaking up the clumps & set aside.
2. In a sauce pan, stir chicken, creamed & whole corn, broth, water & pepper.
3. Bring to a boil over high heat, then simmer over medium heat for 15 minutes.
4. Turn heat off and stream beaten egg into soup while stirring in one direction.
5. Ladle soup into bowls and garnish with 2-3 drops of Sriracha chili sauce.

I shared this on


  1. Chumkie, how fantastic that you did this specially for Food on Friday! Hope you are having a good week.

    1. But of course, Carole! I wasn't kidding when I said you were a delightful source of inspiration. Last week's ginger recipes were also made expressly for linking in to Food on Friday!


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