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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Mince chicken. Mix together with sherry, salt, and egg whites in a large mixing bowl. Add cream style corn, and mix well to blend.

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  • 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.

  • 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.

Nutrition Facts

136 calories; 1.7 g total fat; 22 mg cholesterol; 960 mg sodium. 16.1 g carbohydrates; 14.5 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/21/2006
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! Read More
(7)
18 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/21/2006
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! Read More
(7)
Rating: 4 stars
04/21/2006
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! Read More
(7)
Rating: 5 stars
01/25/2004
very easy to make cannot flop very tasty Read More
(7)
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Rating: 5 stars
05/17/2006
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. Read More
(6)
Rating: 4 stars
01/25/2004
Very tasty and easy to prepare. Definitely better to use left over chicken. Read More
(4)
Rating: 4 stars
02/23/2011
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. Read More
(3)
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Rating: 5 stars
10/15/2006
Fantastic! Very quick and easy to make. A big hit with my family Read More
(3)
Rating: 4 stars
01/27/2004
This soup was extremely easy to make it had great flavor and a good texture! Read More
(2)
Rating: 5 stars
04/18/2006
it was just like the one we have in restaurants... in other words it was great Read More
(2)
Rating: 4 stars
10/23/2005
Very good and easy. I like to stir in the egg seperately to make it more authentic looking but this disappeared fast! Read More
(1)