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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (357g) Recipe makes 6 servings |
||
| Calories 158 | ||
| Calories from Fat 27 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.1g | 4% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 469mg | 19% | |
| Potassium 330mg | 9% | |
| Total Carbohydrate 29.9g | 9% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 4.9g | ||
| Protein 7.3g | 14% | |
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Easy Chinese Corn Soup
By: KITTENCAL
May 19, 2006
You won't even bother ordering this soup from a Chinese restaurant anymore, this is so easy to make and very good! For a thicker soup use more cornstarch, I like to add in some sesame oil also and if I am serving this to guests I also add in a few drops of yellow food colouring for a nicer presentation.
SERVES 6
Ingredients
- 2 (15 ounce) cans cream-style corn
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 2 eggs, beaten
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 (10 ounce) can corn niblets, drained (optional) or 1 cup frozen corn kernel (optional)
- salt and black pepper
Directions
1
In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.2
In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.3
Gradually add the beaten eggs while stirring or whisking the soup constantly.4
Add in the corn niblets (if using) and heat though.5
Season with salt and pepper.6
Serve and enjoy!
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Featured Reviews for This Recipe
From: Barb in PA #2
On Oct 6, 2008
So easy, and so good! I added fresh ginger, enough to make it taste peppery, and wanted to add green onions at the end, but didn't have any, so I used dried chives. No flavor, but at least some color, and I used an extra egg.
From: Chef #823879
On May 29, 2008
Delicious! I used vegetable stock and soy sauce. The dinner I originally made turned out inedible, so I needed something QUICK. This only took 5 minutes to cook and was so good!
From: Jessica T
On Dec 30, 2006
To make sure your eggs "ribbon," make sure the mixture is boiling or very hot, just over "simmer."
From: Chef #785367
On Jul 24, 2008
Eactly what I was looking for. Very easy to make. I didn't have frozen corn, so added a can or corn kernals (not cream of corn) in addition to two cans of cream of corn. I didn't have corn starch so thickened with a little flour mixed into water and it worked perfectly. To get ribbons, just slowly pour in eggs (very slow) and use a wisk to mix soup quickly as you pour eggs in. Thanks for the recipe.
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