Easy Chinese Corn Soup Recipe - Allrecipes.com
Easy Chinese Corn Soup Recipe
  • READY IN 15 mins

Easy Chinese Corn Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 (1 cup) servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  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 More Reviews

Most Helpful Positive Review
Dec 13, 2005

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!

Most Helpful Critical Review
Apr 01, 2006

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.

Jan 25, 2004

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!

Jun 23, 2006

I loved this! I agree w/ Maymoota...add rice wine (I probably added closer to 1/4 cup), bit more broth, salt, pepper & sesame oil. I also garnished w/ some chopped green onions. I went back for seconds (told you I liked it ;o)), took one bite & realized I forgot to sprinkle w/ sesame oil....it makes that big a difference. I served this as an appetizer to Mahogany Chicken Wings (I had some leftovers) & Sesame Noodles...will have again many times. BTW This soup really was ready in less than 15 minutes....very quick & easy!

Jan 25, 2004

Great soup that was done in a jiffy!!! I had that can of creamed corn sitting in the cupboard for the longest time and am glad to be able to use it finally. In order to tone down on the sweetness, I added a pinch of salt. A winner that's easy to make!!

Jan 25, 2004

The sweetness of the creamed corn overwhelmed what could have been a 5 star soup. If someone makes a less sweet corn, it would taste perfect. I also added a few drops of sesame oil and some chopped green onions. Good recipe, though, Liz.

Jan 25, 2004

My BF liked this soup a lot more than I did. I thought it just tasted a lot like creamed corn. I'd make it again because it's very quick, filling, and extremely inexpensive.

Nov 12, 2007

When I read the recipe and the reviews, I thought wow! It's amazing that a can of creamed corn and some chicken broth can taste good like real soup! But it doesn't. It tastes like a can of creamed corn made all soupy. It wasn't bad, I ate it happily, but I won't be making it again. It's not like a Chinese soup at all.


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  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 409 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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