Rating: 4.38 stars
95 Ratings
  • 5 star values: 55
  • 4 star values: 25
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 0

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

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 (1 cup) servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

121 calories; protein 5g; carbohydrates 24.1g; fat 1.9g; cholesterol 48.2mg; sodium 409mg. Full Nutrition
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Reviews (79)

Most helpful positive review

Rating: 5 stars
12/13/2005
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! Read More
(90)

Most helpful critical review

Rating: 3 stars
04/01/2006
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. Read More
(71)
95 Ratings
  • 5 star values: 55
  • 4 star values: 25
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
12/13/2005
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! Read More
(90)
Rating: 3 stars
04/01/2006
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. Read More
(71)
Rating: 4 stars
01/25/2004
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! Read More
(57)
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Rating: 5 stars
06/23/2006
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! Read More
(22)
Rating: 4 stars
01/25/2004
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!! Read More
(11)
Rating: 3 stars
11/12/2007
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. Read More
(10)
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Rating: 3 stars
01/25/2004
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. Read More
(10)
Rating: 4 stars
01/25/2004
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. Read More
(10)
Rating: 5 stars
10/09/2006
Simply loved the soup! Was the quickest soup I have made so far. Did add the rice vinegar as suggested by others and served it with low sodium soy sauce. Perfect recipe! Read More
(9)