Growing up, Chinese sweet corn soup was one of the most frequently ordered in the restaurant because it is slightly sweet, has mild flavors and always felt like a hug. I love corn a lot, which is another reason to love this soup. This is a comforting soup that you can enjoy throughout the year but is more appreciated during cold winter. Whether it is to chase away the chill or you desire to have something heartwarming, this soup is perfect. What’s more, you can make this in 20 minutes using healthy ingredients. Sweet corn is a versatile ingredient and I have used it in dishes for a variety of occasions. Take the classic corn chowder which you can make in a jiffy with Instant Pot, or a variatin that pumps up the flavors with bacon and shrimp too.
Either you can shred poached chicken or cut it into smaller cubes. And to the pot add corn kernel and creamed corn to the remaining stock in the pot. Mix everything well.
The good news is that you can safely freeze it in an airtight container for up to 3 months. Freezing preserves the taste and texture of the soup. Microwave it in a safe container before serving.
