Easy Chinese Corn Soup

Easy Chinese Corn Soup

66 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m

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

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Adjust Servings

Original recipe yields 4 (1 cup) servings



  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 (66)

Rate This Recipe


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!



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.



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!

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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



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Velvety Chicken Corn Soup


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Chinese Egg Soup