1. In case creamed corn isn’t available you can make your own. Take either fresh, canned or frozen corn kernels (thaw before using). Blend half the corn kernels in a blender with a small amount of water or milk till they are pureed, and place in a bowl. Coarsely blend the remaining corn kernels (there should be some chunky pieces still there) and then mix them through the pureed ones. Use in the recipe as directed.
2. Adding soy sauce in the cooking process gives a light tinge to the soup, so if you prefer a whiter chicken corn soup skip the soy sauce while the soup is cooking, and serve it separately in the end.
3. Basic chicken cooked with salt and black pepper can be used in this recipe. The chicken can be sautéed in a pan, or boiled, or poached. The benefit of poaching the chicken is that the poaching liquid can be used as a stock. Leftover chicken pieces from making chicken yakhni (or chicken broth) can also be used in this recipe.