Creamy Corn & Chicken Soup | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 40 minutes | Easy

Creamy corn and chicken soup combines the natural sweetness of corn with the savoury depth of chicken stock, enriched with a small amount of cream to increase caloric density — making it particularly suitable for residents who are underweight or consume small volumes at each meal. The key adaptations for IDDSI Level 3 are: (1) use creamed corn or canned corn kernels only — never whole cob corn; (2) blend thoroughly until completely smooth; (3) strain through a fine-mesh sieve to remove all corn fibre and any chicken fibre, achieving a uniformly smooth, freely flowing texture.

Ingredients (3 servings)

Soup base:

• 400g canned creamed corn (or 300g fresh corn kernels)
• 700ml chicken stock
• ¼ onion, finely diced
• 1 garlic clove, finely minced
• 1 teaspoon unsalted butter

Chicken:

• 120g chicken breast, cooked and shredded very finely

Enrichment:

• 50ml whipping cream (35% fat)
• ½ teaspoon salt
• White pepper to taste
• Optional: 1 teaspoon cornflour + 2 teaspoons cold water (to adjust consistency)

Method

1. Melt butter in a pot over medium heat. Sauté the diced onion and minced garlic for 3 minutes until translucent. Add the creamed corn or corn kernels and stir-fry for 2 minutes.
2. Add chicken stock, bring to a boil, then reduce to a low simmer for 15 minutes.
3. Meanwhile, poach the chicken breast in simmering water for 12 minutes until cooked through. Remove, allow to cool slightly, then use two forks to shred into extremely fine strands (pull apart repeatedly until strands are 2–3mm wide).
4. Use a hand blender to blend the soup base completely smooth (about 2 minutes). Strain through a fine-mesh sieve, pressing the solids to extract maximum liquid; discard the corn fibre residue.
5. Return the strained soup to the pot and heat to a gentle simmer. Stir in the shredded chicken and cream. Season with salt and white pepper.
6. If the consistency is thinner than Level 3, stir in the cornflour slurry and cook for 1 minute. If too thick, add hot stock to reach a freely flowing consistency.
7. Level 3 consistency check: tilt a spoon — the soup should flow continuously and settle flat within 5 seconds.

Texture Test

Flow test: Passes Level 3 — the strained soup flows freely and continuously from a tilted spoon, settling flat in under 5 seconds with no mounding.

Solid particle check: After straining, no corn fibre or kernel fragments remain. Shredded chicken strands 2–3mm, evenly dispersed. No items requiring biting.

Safety Notes

⚠️ Straining is mandatory — corn fibre and chicken fibre must both be removed; use a fine-mesh sieve (1–2mm aperture) and confirm the finished soup flows freely before serving.

⚠️ Whole corn kernels are prohibited — any whole or half corn kernel is a serious choking hazard for Level 3 users. Confirm that no kernels survive straining.

⚠️ Cream allergy check — confirm the resident has no dairy allergy or lactose intolerance before using whipping cream. Substitute with coconut cream or oat cream if needed.

⚠️ Thickening on cooling — the starch in creamed corn continues to thicken the soup as it stands. Always recheck consistency after reheating before serving.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Fresh corn cobs: universally available at mainstream supermarkets. Baby corn and corn kernels also at Asian grocers.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 220 kcal per serving (about 250ml), 12g protein, 10g fat. The addition of cream increases caloric density by approximately 40% compared to a plain corn soup — valuable for underweight residents or those with poor appetite consuming small portions. Corn provides soluble fibre and B vitamins; chicken contributes high-quality protein. To further increase caloric density, stir in an additional teaspoon of olive oil per serving at the table (adds approximately 40 kcal with minimal volume increase).

Cultural Note

Creamy corn soup is a fixture of Hong Kong cha chaan teng menus and western-style restaurant set lunches — familiar to generations of Hong Kong residents as a comforting starter. Presenting this recognisable soup in a safe Level 3 format allows elderly residents to experience the flavour and aroma of a dish they may have enjoyed throughout their adult lives, connecting mealtimes to personal memory and improving the overall quality of the dining experience.