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Chinese Creamy Corn Soup

Chinese Creamy Corn Soup

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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servings 157 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 1052 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Mince chicken. Mix together with sherry, salt, and egg whites in a large mixing bowl. Add cream style corn, and mix well to blend.
  2. Preheat a wok or large frying pan to medium high. Add chicken broth and soy sauce, and bring to a boil. Add chicken mixture, and return to boil. Reduce heat. Simmer for 3 minutes, stirring frequently to prevent burning.
  3. In a cup, mix together water and cornstarch until well blended. Add cornstarch mixture to simmering soup, stirring constantly. Cook for an additional 2 minutes; soup will thicken slightly. Crumble cooked bacon over individual servings.

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Read all reviews 13
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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...

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!

This was a good recipe, but still not the one I am looking for.

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