This soup brings me back to my childhood in Texas. There was this real old school Chinese restaurant that my family used to go to all the time. Everything was served family style and no one ever left unsatisfied. Over the years, my mom would make the soup at home and tweak it by adding crab meat or other veggies, but nothing beats the classic chicken and sweet corn soup.
- 1 lb. chicken breasts, minced
- 2 lightly beaten eggs
- 4 cups chicken broth
- 2 cups cream style corn
- 1/8 tsp. sesame oil
- 2 tsp. cornstarch
- 2 tsp. water
- 1 tsp. salt
- chicken bouillon
In a small bowl, combine chicken, salt, and eggs. Mix well. In a medium pot, add chicken broth and bring it to a boil. (I like to use low sodium chicken broth.) While stirring the broth, add the creamed corn followed by the chicken mixture. Allow the soup to come to a boil then reduce the heat to a simmer. Season with salt, black pepper, and chicken bouillon to taste. In a small bowl, add cornstarch and water to create a slurry. Pour it into the pot and simmer until thickened. Remove it from the heat and drizzle with sesame oil.
**If I ever have corn lying around the kitchen, like when you open a can and end up with some leftover unused, I always throw it into the soup. No such thing as too much corn!