Chinese Corn Soup

4.2
(5)

It's an easy-to-make soup, and especially delicious to eat on a cold day. You can also eat this soup with pasta.

1
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
5
Yield:
5 servings

Ingredients

  • 5 cups chicken broth

  • 1 (14.75 ounce) can cream-style corn

  • ¼ cup butter

  • 1 stalk celery, cut into bite-size pieces

  • 1 onion, cut into bite-size pieces

  • 1 ½ tablespoons all-purpose flour

  • 1 teaspoon ground nutmeg, or to taste

  • 1 egg, or more as desired

  • 1 pinch fresh ground pepper

Directions

  1. Heat the chicken broth in a saucepan over medium heat, and stir in the can of corn. Let the mixture heat to a boil, stirring occasionally, and reduce heat to a simmer.

  2. In a skillet over medium-low heat, melt the butter and cook and stir the celery and onion until tender, about 5 minutes. Stir in the flour, and cook and stir for about 2 minutes to remove the raw taste from the flour. Add the vegetable mixture to the saucepan, whisking in the flour to avoid lumps, and stir in the nutmeg. Let the soup return to a simmer.

  3. Whisk the egg in a bowl until thoroughly beaten. Stir the soup slowly in a clockwise circular motion, and slowly pour the egg into the moving soup. Stir the egg lightly through the soup with a fork to produce egg strands, and sprinkle with black pepper to serve.

Nutrition Facts (per serving)

177 Calories
11g Fat
20g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 177
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 32%
Cholesterol 62mg 21%
Sodium 322mg 14%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 3g
Vitamin C 6mg 29%
Calcium 21mg 2%
Iron 1mg 4%
Potassium 187mg 4%

* 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.