Easy Chinese Corn Soup
Recipe: #5511
May 21, 2012
Categories: Corn, Chinese, 5-Minute Prep, Game/Sports Day, Vegetarian, Frozen Vegetables, more
"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 "
Ingredients
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.