Chinese Corn and Chicken Soup

Name: Chinese Corn and Chicken Soup
Yield: Serves 6
Cuisine: Chinese
Ingredients: 1 (3- to 4-ounce) boneless, skinless, chicken thigh, trimmed and cut into ¼-inch pieces; 5 teaspoons plus ½ cup, water, divided; 1 teaspoon plus 3 tablespoons, cornstarch, divided; 1 teaspoon, soy sauce; ⅛ teaspoon, baking soda; 2 , large eggs; 4 cups, chicken broth, divided; 5-7 , ears corn, kernels cut from cobs (5 cups), divided; 2 tablespoons finely chopped, deli ham; ¾ teaspoon, table salt; ¼ teaspoon, white pepper; 1 , scallion, sliced thin

23 comments

Appears in Cook's Illustrated July/August 2021

Canned cream-style corn has long been the foundation of this Chinese American classic. My version stays true to the soup's homestyle appeal but takes a fresh approach.

SERVES6

TIME45 minutes

has video

WHY THIS RECIPE WORKS

Chinese corn and chicken soup is a classic, quick-to-make dish that was historically made with canned cream-style corn. For a version based on fresh corn, we started by pureeing a portion of the kernels so that the vegetable's vibrant, swee...

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