1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

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%
detailed view... how is this calculated?

people who like this recipe also like:

Jo Mama's World Famous Spaghetti

By: Sharlene~W

Egg Salad Sandwich - Simple and Delicious

By: Chef Dee

Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)

By: Karen=^..^=

Thick Chocolate Pudding

By: Chris from Kansas

Sesame Chicken

By: Jenny White

Easy Chinese Corn Soup

Recipe #168745 | 15 min | 5 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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!

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Cinnamon Bun Oatmeal

Chicken Parmesan

Sweet and Spicy Tomatoes

Christmas Cherry Ham Glaze

Featured Reviews for This Recipe

From: chumana

On Mar 2, 2009

I really wasnt all that thrilled tasted like cream corn, not much more then that.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: MRSJSPANTS *

On Feb 21, 2009

This soup was delicious and quick. We loved it! I will make this again and again. Thanks Kitten

0 people found this review helpful

Was this review helpful to you? YES | NO

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."

11 people found this review helpful

Was this review helpful to you? YES | NO

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.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 26 reviews