Easy Chinese Corn Soup

Easy Chinese Corn Soup

69
SUCCESSION 0

"This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!"

Ingredients 15 m {{adjustedServings}} servings 121 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
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Reviews 69

  1. 81 Ratings

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Maggie
12/13/2005

I grew up in Hong Kong and this is exactly how I make my corn soup. It's easy and tasty. I often add ham, dice mixed vegetables (in frozen bag), or even fresh slice mushrooms for more flavor. Great for serving one or two!

maymoota
4/1/2006

This is the basic way of making chinese corn soup. I usually add 2 tablespoons of chinese rice wine, 200g of ground pork, a few drops of sesame oil, salt and pepper. Also, I think this recipe needs more broth.

KROL
1/25/2004

This really is good. Chinese soups can be so simple, and I never thought of trying creamed corn. I garnished with slivered green onions and a few drops of sesame oil. We also put a few crisp noodles on top. Great stuff!