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Chinese Creamy Corn Soup

Chinese Creamy Corn Soup

William Anatooskin

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 1052 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Mince chicken. Mix together with sherry, salt, and egg whites in a large mixing bowl. Add cream style corn, and mix well to blend.
  2. 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.
  3. 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.
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Reviews

Caroline C
7
4/21/2006

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 drizzle one beaten egg in at the end, to achieve that nice Egg Drop Soup look. Thanks!

RYSWISKGAL
6
5/17/2006

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.

EHEAH
6
1/25/2004

very easy to make, cannot flop, very tasty