“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
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 157 cal
- 8%
- Fat
- 3.3 g
- 5%
- Carbs
- 16.2 g
- 5%
Based on a 2,000 calorie diet
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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"
Caroline C
"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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