Best Cantonese Corn Soup Recipes

CANTONESE CORN SOUP

Cantonese Corn Soup image

Make and share this Cantonese Corn Soup recipe from Food.com.

Provided by JackieOhNo

Categories Corn

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 (13 3/4 ounce) cans chicken broth
1 1/4 cups water
1/3 cup chinese rice wine (or sake)
3 tablespoons chinese rice wine (or sake)
2 slices fresh ginger (about 1/4 inch each)
2 (17 ounce) cans creamed corn
salt
2 1/2 tablespoons cornstarch
2 large egg whites, beaten
1 teaspoon oriental sesame oil
1 ounce cooked ham, minced

Steps:

Combine chicken broth, 1 cup water, 1/3 cup rice wine, and the ginger in large saucepan. Heat to boiling. Reduce heat and simmer uncovered 20 minutes.
Remove ginger from broth and stir in remaining 3 T. rice wine, the corn and salt. Heat to boiling, then reduce heat to low.
Dissolve cornstarch in remaining 1/4 cup water and gradually stir into soup. Heat, stirring constantly, until slightly thickened. Remove from heat and pour egg whites in thin stream around edge. Stir once and add sesame oil.
Sprinkle ham over soup in bowls.

Nutrition Facts : Calories 213.3, Fat 3.1, SaturatedFat 0.8, Cholesterol 4.4, Sodium 947.3, Carbohydrate 36.4, Fiber 2.1, Sugar 6.1, Protein 8.4

CANTONESE CORN SOUP

Cantonese Corn Soup image

This is a warm, homey soup that's sometimes served at 8-course Chinese wedding dinners too! It's a really easy soup to make and very yummy!

Provided by C T

Categories Other Soups

Time 35m

Number Of Ingredients 10

Ingredients

1 can(s) creamed corn
1 chicken breast (boned and skinned)
6 c stock
1 Tbsp cornstarch
2 Tbsp water
2 egg whites
1 tsp light soy sauce
1/4 tsp sugar
1 1/2 tsp salt
1 dash(es) sesame oil

Steps:

1. Mince chicken meat. Season with soy sauce, sugar and 1/2 teaspoon salt.
2. Beat the egg whites till fluffy, fold into minced chicken.
3. Bring stock to boil season with remaining salt and stir in the creamed corn. Cook for 5 minutes.
4. Mix the cornstarch and water together to form a paste. Slowly pour into soup to thicken.
5. Stir in the chicken mixture till soup is smooth. Cook 3-4 minutes.
6. Dish out and sprinkle a sesame oil over. Serve hot. I like to add a twist of freshly ground black pepper and a little black vinegar to my soup.

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