Recipe by William Anatooskin
"A very tasty Asian style corn soup that has delighted many. Left over chicken or turkey may be used in the soup instead of fresh chicken."
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skinless, boneless chicken breast meat - finely chopped
1 (14.75 ounce) can
crisp cooked bacon, crumbled
I really liked this soup until I added the bacon - I didn't think it complimented the other flavors at all. I would definitely omit it if I were to make this again. The only change I made was to drizzle one beaten egg in at the end, to achieve that nice Egg Drop Soup look. Thanks!
very easy to make, cannot flop, very tasty
This was so tasty and easy. Tasted great two days later too. I ground the chicken which gave a nice texture. Served with fried noodles.
Very tasty and easy to prepare. Definitely better to use left over chicken.
I messed with proportions a bit, only 2 cups of broth and one egg. Added some frozen corn. Skipped the bacon but added several good shakes of red pepper flakes.
Fantastic! Very quick and easy to make. A big hit with my family
it was just like the one we have in restaurants... in other words it was great
This soup was extremely easy to make, it had great flavor and a good texture!
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Creamy Corn Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 157
** Calories from Fat: 30
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