Chinese Corn Soup

2 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 30 min

“It's an easy-to-make soup, and especially delicious to eat on a cold day. You can also eat this soup with pasta.” - by S, Yuki

Ingredients

5 cups chicken broth
1 (14.75 ounce) can cream-style corn
1/4 cup butter
1 stalk celery, cut into bite-size pieces
1 onion, cut into bite-size pieces
1 1/2 tablespoons all-purpose flour
1 teaspoon ground nutmeg, or to taste
1 egg, or more as desired
fresh ground pepper (optional)

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Directions

Heat the chicken broth in a saucepan over medium heat, and stir in the can of corn. Let the mixture heat to a boil, stirring occasionally, and reduce heat to a simmer.
In a skillet over medium-low heat, melt the butter and cook and stir the celery and onion until tender, about 5 minutes. Stir in the flour, and cook and stir for about 2 minutes to remove the raw taste from the flour. Add the vegetable mixture to the saucepan, whisking in the flour to avoid lumps, and stir in the nutmeg. Let the soup return to a simmer.
Whisk the egg in a bowl until thoroughly beaten. Stir the soup slowly in a clockwise circular motion, and slowly pour the egg into the moving soup. Stir the egg lightly through the soup with a fork to produce egg strands, and sprinkle with black pepper to serve.

Nutrition

Amount Per Serving (5 total)

Calories
177 cal
9%

Fat
10.8 g
17%

Carbs
19.6 g
6%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

bdarknessb

Nov. 9, 2009

"Great and easy to make.. not to mention tastes AWESOME. Thanks for the upload...." See more"

eatvancity

Jun. 24, 2010

"Overall Just OK. I used white pepper and a little drizzle of sesame oil to bring it into place. This time around I omitted the butter too...." See more"

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