Easy Chinese Corn Soup

5m
Prep Time
15m
Cook Time
20m
Ready In

Recipe: #5511

May 21, 2012



"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 "

Original is 6 servings

Nutritional

  • Serving Size: 1 (211.3 g)
  • Calories 771.7
  • Total Fat - 32.8 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 110.1 mg
  • Sodium - 524.1 mg
  • Total Carbohydrate - 104.2 g
  • Dietary Fiber - 7.5 g
  • Sugars - 15.8 g
  • Protein - 15.4 g
  • Calcium - 138.8 mg
  • Iron - 4.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat. 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. Gradually add the beaten eggs while stirring or whisking the soup constantly.

Step 2

Add in the corn niblets (if using) and heat though. Season with salt and pepper.

Tips


No special items needed.

0 Reviews

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