Cantonese Chicken and Corn Egg-Drop Soup

This egg-drop soup is a Cantonese classic. It’s often made with canned corn, but we prefer kernels cut from freshly shucked ears; they bring both sweetness and snap. During non-summer months, frozen corn kernels are a decent stand-in. Pat them dry after thawing. We blitz a portion of the corn in a blender until smooth; the puree gives the broth a light creaminess and suffuses the soup with corn flavor. To make the soup into a light main, offer steamed jasmine rice alongside.