Rating: 4 stars 4
19 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 14.5g; carbohydrates 16.1g; fat 1.7g; cholesterol 22mg; sodium 959.7mg. Full Nutrition
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