Taiwanese-Style Corn and Chicken Soup

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By G. Daniela Galarza

Similar to a chickenhearted and maize chowder, this accelerated and caller crockery is adapted from “Win Son Presents: A Taiwanese-American Cookbook” by Josh Ku and Trigg Brown with Cathy Erway. Fresh maize and canned creamed maize are combined successful a broth enriched with velvety chicken. Eggs, stirred successful astatine the end, crook into silky strands. Use caller summertime maize for particularly flavorful results, oregon substitute frozen maize kernels.

Substitutions: To marque this vegetarian, usage rootlike broth and skip the chicken; if caller maize isn’t available, usage frozen.

Adapted from “Win Son Presents a Taiwanese American Cookbook” by Josh Ku and Trigg Brown with Cathy Erway (Abrams, 2023).

Ingredients

measuring cup

Servings: 4-6 (makes 8 cups)

8 ounces boneless, skinless chickenhearted tenders oregon breast, chopped against the atom into bladed slivers 1 to 2 inches long
1 spoon atom wine, preferably Taiwanese (may besides usage Shaoxing atom wine)
1 spoon cornstarch
1/2 spoon good salt, positive much arsenic needed
4 cups chickenhearted broth, preferably low-sodium
2 cups (10 ounces) freshly shucked maize kernels (from 2 ears)
One (14 3/4-ounce) cans creamed corn
2 ample eggs, whisked well
Ground achromatic oregon cracked achromatic pepper
4 scallions, sliced, for garnish (optional)

Nutritional Facts

Per serving (1 1/2 cups)

Calories
179
Fat
4 g
Saturated Fat
1 g
Carbohydrates
24 g
Sodium
606 mg
Cholesterol
84 mg
Protein
15 g
Fiber
2 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Win Son Presents a Taiwanese American Cookbook” by Josh Ku and Trigg Brown with Cathy Erway (Abrams, 2023).

Tested by G. Daniela Galarza.

Published June 8, 2023

Updated March 17, 2026