Chinese Creamy Corn Soup11 Reviews
“A very tasty Asian style corn soup that has delighted many. Left over chicken or turkey may be used in the soup instead of fresh chicken.” - by William Anatooskin
Original recipe yields 6 servings
- Mince chicken. Mix together with sherry, salt, and egg whites in a large mixing bowl. Add cream style corn, and mix well to blend.
- Preheat a wok or large frying pan to medium high. Add chicken broth and soy sauce, and bring to a boil. Add chicken mixture, and return to boil. Reduce heat. Simmer for 3 minutes, stirring frequently to prevent burning.
- In a cup, mix together water and cornstarch until well blended. Add cornstarch mixture to simmering soup, stirring constantly. Cook for an additional 2 minutes; soup will thicken slightly. Crumble cooked bacon over individual servings.
Amount Per Serving (6 total)
- 157 cal
- 3.3 g
- 16.2 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"This was so tasty and easy. Tasted great two days later too. I ground the chicken which gave a nice texture. Served with fried noodles...." See more"
"I really liked this soup until I added the bacon - I didn't think it complimented the other flavors at all. I would definitely omit it if I were to make this again. The only change I made was to drizz..." See morele one beaten egg in at the end, to achieve that nice Egg Drop Soup look. Thanks!"
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