Easy Chinese Corn Soup – Chinese Food
Easy Chinese Corn Soup Recipes
- 1⁄4 cup water
- 2 (15 ounce) cans cream-style corn
- 2 tablespoons cornstarch
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 1 (10 ounce) can corn niblets, drained (optional) or 1 cup frozen corn kernel (optional)
- 2 eggs, beaten
- salt and black pepper
- In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
- In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
- Gradually add the beaten eggs while stirring or whisking the soup constantly.
- Add in the corn niblets (if using) and heat though.
- Season with salt and pepper.
- Serve and enjoy!
You won’t even bother ordering this soup from a Chinese restaurant anymore, this is so easy to make and very good! For a thicker soup use more cornstarch, I like to add in some sesame oil also and if I am serving this to guests I also add in a few drops of yellow food colouring for a nicer presentation.
Wow, is this fast! Made last night, when dinner was running very late and was looking for something quick that didn’t require any prep work – this was it! I used just the egg whites and opted for frozen corn… I think next time I’d skip the optional corn and use a little sesame oil as Kit suggests. This makes a great big pot of soup and I’m looking forward to the leftovers at lunch – I nearly ate another bowl as a late night snack last night! Super!
So easy, and so good! I added fresh ginger, enough to make it taste peppery, and wanted to add green onions at the end, but didn’t have any, so I used dried chives. No flavor, but at least some color, and I used an extra egg.
Eactly what I was looking for. Very easy to make. I didn’t have frozen corn, so added a can or corn kernals (not cream of corn) in addition to two cans of cream of corn. I didn’t have corn starch so thickened with a little flour mixed into water and it worked perfectly. To get ribbons, just slowly pour in eggs (very slow) and use a wisk to mix soup quickly as you pour eggs in. Thanks for the recipe.
This was very good and easy to make. The whole family enjoyed this. Made for a great lunch on a rainy Sunday. Made the recipe exactly as written and I did add the optional corn niblets but only had a 15 ounce can so added that. Will make again.
This was delicious and the best part was how easy it was to make. This was my first time at making this soup and my husband was VERY IMPRESSED…he loved it! Thanks so much for this great recipe!!
Very good soup. I doubled the recipe, and my family loved it, even my little-old-MIL in the nursing home, and she hates everything.
This was a very good and tasty soup. It was better than the last corn soup I had from a chinese restaurant. I used the optional corn niblets but I think next time I will leave them out. Thanks Kittencal. Bullwinkle