Sweet corn Chicken Soup (Restaurant Style)

"Soup is liquid comfort. "

~Author Unknown

 



 

               Now that the temperature is still dropping, we are getting into the thick of soup season here. What more! the low temperature has made a lazy brat like me even lazier. So after sending the husband and son off to office and school respectively, I find it a waste of time to make breakfast for myself.
        Recently, I have found a queer interest in brunch! You guessed it right. I have the advantage of discarding all those extra works which comes in making breakfast and lunch separately and in time.

         What else? I have lately found a great interest in soups for brunch. Now, you always guess right! Again less time waste and less work.
         Yuck! Don't look at me like that! I'm not that lazy... It's the weather, you know.. I won't forgive you if you think, I am a disgrace to the food bloggers ;)
        So brunch is now adays filled with all kinds of warm comfort soups. And the kids too love it.

                If there is anything, the children would have with ardent appetite on our visits to  the restaurants, it is the sweet corn chicken soup. Each bowl would be licked clean before the main course came( though the main course is not welcomed with equal zeal):) I remember that being kids, we too used to love this soup so much that our dad had to order a bowl for each of us on every visit to the restaurant.
           When I tried it at home, I found it too easy to make and was horrified at the price they put up for it at the restaurants. No doubt, restaurants are good business. Should seriously plan about starting a restaurant,some day ;)

Now, about how I made that soup...

Things you need:
(makes about 5 bowls of soup)

2 or 3 skinless chicken breasts( increase or decrease acc.to your preference)
10 cups of water/ chicken broth
2 1/2 cups of frozen sweet corn kernels
3 to 4 tbsp of corn flour
2 tbsp sugar
3 tbsp of beaten egg white
White pepper powder(as required)
Adequate salt

How you make it:

Slice the chicken breasts to small square pieces. Cook it with adequate water and salt, covered in medium heat for about 20 to 30 minutes. Add the frozen sweetcorn and cook for further 15 minutes. Add the remaining water or broth and bring to boil. Simmer.Adjust salt and add sugar and pepper powder. Dissolve corn flour in half a cup of water, without any lumps. Add this to the simmering broth and stir well. The soup gets thicker at this point. Finally add the beeten egg whites by thin streams through a hole under a disposable glass or with a ladle, stirring at the same time. It gives  nice white strands over the soup. Remove from heat and serve hot with white pepper and lemon wedges. Yum!