Creamed Corn & Chicken Puree Soup | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 40 minutes | Easy

雞蓉粟米湯 (creamed corn and chicken puree soup) is a richer, creamier version of the classic Cantonese corn chicken soup. Unlike the lighter corn chicken thick soup (粟米雞肉羹), this version incorporates a small amount of cream and a higher ratio of finely pureed chicken to create a more calorie-dense, velvety Level 3 soup. It is particularly suitable for elderly residents who are underweight or at nutritional risk, where caloric and protein density in a small soup volume is a clinical priority.

Ingredients (3–4 servings)

Main:

• 3 fresh corn cobs (or 450g frozen sweet corn kernels)
• 250g chicken breast, roughly chopped
• 900ml clear chicken stock (low sodium)
• 80ml single cream
• 1 egg white, lightly beaten
• 1 teaspoon sesame oil

Seasoning:

• Salt to taste
• White pepper to taste

Method

1. Strip corn kernels from cobs. Combine corn kernels with 400ml of the chicken stock in a saucepan; bring to a boil and simmer for 12 minutes until completely tender.
2. Blend corn and its cooking stock on high speed for 2 minutes. Pass through a fine-mesh sieve; press firmly to extract all liquid and discard corn fibre residue.
3. In a separate small pot, poach the chicken breast in water for 12 minutes until fully cooked. Transfer to a blender with 100ml chicken stock; blend for 2 minutes to a fine, smooth paste. Pass through the sieve.
4. Combine corn liquid, chicken paste and remaining 400ml chicken stock in a medium saucepan. Bring to a gentle simmer.
5. Stir in the cream; season with salt and white pepper.
6. Drizzle in the egg white slowly while stirring in one direction to create fine dispersed strands.
7. Add sesame oil. Confirm Level 3 consistency: tilt a loaded spoon — the soup flows slowly and continuously. Adjust with stock if too thick.

Texture Test

IDDSI Level 3 confirmation: When tilted, the soup flows slowly and continuously. The cream creates a slightly richer coat on the spoon compared to non-cream versions. Egg white strands must be very fine (under 3mm) and evenly dispersed. No corn fibre or chicken chunks remain. IDDSI syringe test: 1–10ml expelled over 10 seconds.

Safety Notes

Egg white strand size — pour egg white in a thin stream while stirring constantly; if strands are too large, pass the finished soup through the sieve once more.

Cream calories — the cream significantly increases caloric density, making this version more appropriate for residents at nutritional risk than those requiring calorie restriction.

Corn fibre — thorough sieving is mandatory.

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 (250ml), 18g protein, 12g fat. This is the highest-calorie soup in the corn series. The combination of cream and chicken puree elevates protein to 18g and fat to 12g per serving, making it a meaningful meal component for residents who require caloric fortification without increasing meal volume. Suitable for use in anti-frailty nutrition protocols.

Cultural Note

雞蓉粟米湯 occupies a special place in Hong Kong’s comfort food culture: it is the soup version of a can of creamed corn soup, elevated into a fresh, home-cooked dish that carries all the warmth of the family kitchen. The rich creaminess and sweet corn flavour make it particularly appealing to elderly residents who grew up with this dish in a simpler form — a sensory connection to memory and home that no clinical formulation can replicate.