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This clear yet creamy Chicken Corn soup is made with chicken, sweet corn and crunchy vegetables in an aromatic broth, and finished with an egg drop confetti. Enjoy this bowl of comfort in a little over 30 minutes using your Instant Pot or stove!

Easy Dump & Start Meal

This recipe is part of my dump and Start Instant Pot meal series. I pressure cook corn, chicken and aromatics in seasoned stock. After pressure releases, I shred the chicken, add cabbage and egg and simmer for a few minutes.

Sweet Childhood Memories

Chicken Sweet Corn soup always brings back some fun childhood memories for me. Growing up, my family, all big Chinese food fans, used to frequently visit a restaurant called Daitchi.

We would order the same dishes every single time. My dad and I would start with a Wonton or a Hot & Sour soup, and my mom and sister would ALWAYS get the Chicken Sweet Corn soup. And 9 out of 10 times, dad and I would end up digging in to their bowls. It was just that good!

So, this recipe is dedicated to my mom and sis! I hope this makes up for all the soup I've eaten from their bowls 🙂

How to Make Homemade Creamed Corn

Creamed corn is one of the key ingredients in this flavorful soup. You can always use a can, but it is real simple to make it at home with just 2-ingredients. Plus, I prefer the flavor of homemade creamed corn.

Adding creamed corn to this soup does two things- one, it power packs the 'corn' flavors in this dish. Second, it helps naturally thicken it, making the end result creamy.

Simply blend a cup of yellow sweet corn with chicken or vegetable stock , water, milk or half and half, depending on how light or creamy you would like it to be. Blend till its consistency is smooth. You'll still be able to see little specs of corn skin, but most of it will be pureed.

How to Make Chicken Corn Soup in Instant Pot

Here are step by step instructions on how to make this simple and tasty soup using your Instant Pot. This recipe would work with most electric pressure cookers, like Mealthy Multipot.

Step 1: Make Creamed Corn

Blend together 1 cup thawed or fresh yellow sweet corn with chicken or vegetable stock , water, milk or half and half. I prefer to use chicken stock to keep the calories down. Blend into a smooth paste. See detailed instructions and picture above.

Step 2: Pressure Cook

Turn on the Instant Pot. Add chicken stock, crushed ginger and garlic, corn kernels and creamed corn to the cooking pot.

Add carrots, spring onions, soy sauce and vinegar to the pot.

Add salt, pepper, chicken breast and stir well. Close lid and pressure cook on Manual/Pressure cook (high), for 8 minutes. If skipping chicken to make Vegetarian Sweet Corn Soup, adjust cook time to 2 mins.

Step 3: Simmer and Thicken

Wait 5 minutes before carefully releasing the pressure manually (NPR 5, then QR). This prevents the soup from squirting out of the pressure valve.

Remove chicken breast and shred it using two forks.

Turn on Saute and check for seasoning. Add cabbage, shredded chicken and sesame oil to the pot.

Beat an egg and add to the pot WHILE stirring continuously. This makes the egg cook in thin ribbons instead of chunks. This also helps thicken the soup.

Optional step for thickening more : If you want to thicken the soup more, add the cornstarch slurry while stirring the soup.

: If you want to thicken the soup more, add the cornstarch slurry while stirring the soup. Bring it to a boil and turn off Saute. Garnish with spring onions and enjoy

Optional but Recommended Garnish- Chili Vinegar

Even though this garnish is optional, I highly recommended it. The vinegar and chili provide an additional layer of flavor which cuts through the sweetness of the corn and balances it really well. Here's how to make Chili-Vinegar:

In a small microwave safe bowl, add thinly sliced Serrano chili or Jalapeno, and rice vinegar. Microwave for 30 seconds and cool completely. You can refrigerate this for up to a week.

Healthy & Gluten-Free One-Pot Recipe

I love one-pot recipes that include a good balance of all, or most food groups. Between the sweet corn, veggies, chicken and egg, this Chicken Sweet Corn Soup is a pretty well-balanced meal.

It's a gluten-free dish, since the only flour it uses is cornstarch, which is gluten-free as well. You could also called it a lighter version of Chicken Corn chowder, minus the heavy cream and the flour.

How to Make Vegetarian Sweet Corn Soup

You can easily customize this recipe and make it vegetarian. Simply skip the chicken and substitute chicken stock with vegetable stock. Follow the rest of the recipe as per instructions and reduce the pressure cooking time to 2 minutes.

You can make this recipe vegan by skipping the egg in addition to the changes above. Use a cornstarch slurry to thicken the soup. (see instructions for cornstarch slurry below)

How to Make Cornstarch Slurry

To thicken the soup, mix together 2 teaspoons of cornstarch in 3 tablespoons of water to make a cornstarch slurry. Stir with a spoon or a small whisk till all the cornstarch is combined.

Add slurry to the pot while stirring the soup continuously. This prevents any lumps and helps thicken the soup evenly. Bring the soup to a simmer and then turn off the heat.

How to Make This Soup for a Mixed Group (Vegetarians + Meat Eaters)

To make this soup for a mixed group of vegetarians and meat-eaters, skip the chicken and substitute chicken stock with vegetable stock. Cook for 2 mins.

Check with the vegetarians folks if egg is ok. If not, skip adding egg after pressure cooking and simply add the cornstarch slurry to thicken.

Cook the chicken separately (read below on how-to), or use rotisserie chicken, shred it and account for about 1/4 cup in each bowl for the meat eaters.

How to cook chicken separately:

Broil it in the Oven: You can season the chicken breast with salt and pepper and broil it in the oven for 7-8 minutes each side, or till the chicken cooks through.

Stove-Top: Turn on stove to medium-high heat. In a sauce pan add about 2 cups chicken stock and one chicken breast. Cook for 16-18 minutes, or till pull-apart tender.

Buy it pre-shredded: These days many grocery stores carry cooked pre-shredded chicken in the deli section. Simply add that and simmer the soup for 2-3 minutes so the chicken warms through.

How to Make Chicken Sweet Corn Soup on the Stove?

✓ Heat a stock pot on medium-high heat.

✓ Make creamed corn as per the instructions.

✓ Add all the ingredients listed under "Pressure Cook" and stir.

✓ Bring it to a boil, reduce heat, cover the pot and cook for 16-18 minutes, or till chicken is cooked through and tender.

✓ Remove chicken, shred it using two forks and add it back to the pot. Beat an egg with water, and add it to the pot while stirring so it cooks like thin ribbons.

✓ If you want to thicken the soup more, make a cornstarch slurry (see instructions above) and add it to the pot while stirring. Bring the pot to a boil and turn off the heat.

✓ Garnish with spring onions and chili-vinegar and ENJOY!

More SOUP recipes From my Kitchen

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Chicken Corn Soup - Instant Pot | Stove This clear yet creamy Chicken Corn soup is made with chicken, sweet corn and crunchy vegetables in an aromatic broth, and finished with an egg drop confetti. Enjoy this bowl of comfort in a little over 30 minutes using your Instant Pot or stove! 4.6 from 10 votes Print Pin Prep Time: 10 minutes Cook Time: 8 minutes NPR: 5 minutes Total Time: 38 minutes Servings: 4 Calories: 307 kcal Author: Aneesha Gupta Ingredients Pressure Cook 4 cups chicken stock or broth. I use a 32oz carton of stock 4 cups chicken stock or broth. I use a 32oz carton of stock

1 cup yellow sweet corn (for creamed corn). Blend with 1/4 stock/water 1 cup yellow sweet corn (for creamed corn). Blend with 1/4 stock/water

1.5 cups yellow sweet corn fresh or frozen 1.5 cups yellow sweet corn fresh or frozen

8 oz. chicken breast 8 oz. chicken breast

1 tbsp soy sauce 1 tbsp soy sauce

3/4 tsp salt 3/4 tsp salt

1/2 tsp black pepper 1/2 tsp black pepper

1 tbsp rice vinegar 1 tbsp rice vinegar

2 tsp crushed ginger (1 inch piece) 2 tsp crushed ginger (1 inch piece)

2 garlic cloves finely chopped or grated 2 garlic cloves finely chopped or grated

2 spring onions (white part only) 2 spring onions (white part only)

1 cup carrots finely chopped (about 2) 1 cup carrots finely chopped (about 2) Add after Pressure Cooking 1 egg beaten 1 egg beaten

2 spring onions sliced (green part) 2 spring onions sliced (green part)

1/2 cup cabbage shredded thin 1/2 cup cabbage shredded thin

1/2 tsp sesame oil 1/2 tsp sesame oil Cornflour Slurry for thickening (optional) 2 tsp cornstarch 2 tsp cornstarch

3 tbsp water 3 tbsp water Chili-Vinegar Garnish (optional) 1 jalapeno or serrano chili, thinly sliced 1 jalapeno or serrano chili, thinly sliced

3 tbsp rice vinegar 3 tbsp rice vinegar Instructions Creamed Corn Blend together 1 cup thawed or fresh yellow sweet corn with 1/4 cup stock or water. Blend into a smooth paste. Pressure Cook Turn on the Instant Pot. Add chicken stock, crushed ginger, corn kernels and creamed corn to the cooking pot. Add carrots, spring onions, soy sauce and vinegar.

Add salt, pepper, chicken breast and stir well. Close lid and pressure cook on Manual/Pressure cook (high), for 8 minutes. If skipping chicken to make Vegetarian Sweet Corn Soup, adjust cook time to 2 mins. Simmer and Thicken Wait 5 minutes before carefully releasing the pressure manually (NPR 5, then QR). This prevents the soup from squirting out from the pressure valve.

Remove chicken breast and shred it using two forks. Turn on Saute and check for seasoning. Add cabbage, shredded chicken and sesame oil to the pot.

Beat an egg and add to the pot WHILE stirring continuously. This makes the egg cook in thin ribbons instead of chunks. This also helps thicken the soup. Optional step for thickening the soup more If you want to thicken the soup more, add the cornstarch slurry while stirring the soup. Bring it to a boil and turn off Saute. Garnish with spring onions and enjoy Optional Garnish: Chili-Vinegar In a small microwave safe bowl, add thinly sliced jalapeno and rice vinegar. Microwave for 30 seconds and cool. Video Notes & Recipe Tips Tips for a delicious Chicken Corn Soup: I prefer the taste of homemade creamed corn for this recipe, but if you're short on time, use a store-bought can. Add 1/2 a can for this quantity. Adjust as needed.

You can customize the ingredients by adding other vegetables like celery, bok-choy, french beans etc.

To make this soup vegetarian, skip the chicken and adjust pressure cook time to 2 mins.

When making this soup for a mixed group of vegetarians and meat-eaters, cook the chicken separately or use rotisserie chicken, shred it and account for about 1/4 cup in each bowl for the meat eaters. Check if the vegetarians are ok with egg and add or skip as needed.

This soup can be doubled very easily in a 6qt or 8 qt pressure cooker.

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more. Note: The nutrition facts below are my estimates. They do not include the garnishes. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator. Nutrition Calories: 307 kcal | Carbohydrates: 39 g | Protein: 24 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 84 mg | Sodium: 1145 mg | Potassium: 940 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 5580 IU | Vitamin C: 21 mg | Calcium: 42 mg | Iron: 2 mg Did you try this recipe? Mention @SpiceCravings or tag #spicecravings

This recipe was updated in 2019 with new photos, helpful information, tips, and step-by-step photos.