Easy Chinese Corn Soup

Easy Chinese Corn Soup

66 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
SUCCESSION
Recipe by  SUCCESSION

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 (1 cup) servings

Directions

  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.

Share It

Reviews (66)

Rate This Recipe
Maggie
81

Maggie

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
59

maymoota

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
46

KROL

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!

More Reviews

Similar Recipes

Easy Corn and Crab Chowder
(73)

Easy Corn and Crab Chowder

Velvety Chicken Corn Soup
(48)

Velvety Chicken Corn Soup

Easy Vegetarian Corn Chowder
(32)

Easy Vegetarian Corn Chowder

Chinese Egg Soup
(28)

Chinese Egg Soup

Chinese Sizzling Rice Soup
(19)

Chinese Sizzling Rice Soup

Corn and Egg Flower Soup
(20)

Corn and Egg Flower Soup

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Velvety Chicken Corn Soup

>

next recipe:

Chinese Egg Soup