Best Chinese Corn Soup Recipes

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EASY CHINESE CORN SOUP



Easy Chinese Corn Soup image

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

Provided by SUCCESSION

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g

EASY CHINESE CHICKEN AND CORN SOUP



Easy Chinese Chicken and Corn Soup image

a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.

Provided by CharlieNZ

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 cups chicken stock
1 large chicken breast fillet (boneless)
300 g canned corn kernels
300 g canned creamed corn
1 tablespoon cornflour (cornstarch)
2 tablespoons light soy sauce
2 eggs (beaten)
2 scallions (finely sliced) or 2 green onions (finely sliced)

Steps:

  • Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
  • Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
  • Remove chicken breast from the stock and leave to cool for a few minutes then shred.
  • Add corn to stock and bring to the boil over a medium heat.
  • Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
  • Add shredded chicken to soup.
  • Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
  • Serve topped with the sliced spring onions and enjoy!
  • NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

Nutrition Facts : Calories 294.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 103.8, Sodium 1510.4, Carbohydrate 42.9, Fiber 2.8, Sugar 10.3, Protein 16.7

EASY CHINESE CORN SOUP



Easy Chinese Corn Soup image

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.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 158.1, Fat 3, SaturatedFat 0.9, Cholesterol 62, Sodium 469.7, Carbohydrate 29.9, Fiber 1.7, Sugar 4.8, Protein 7.3

CHINESE VELVET CHICKEN AND CORN SOUP (YU MI JI TANG) RECIPE



Chinese Velvet Chicken and Corn Soup (Yu Mi Ji Tang) Recipe image

Provided by á-708

Number Of Ingredients 7

4 cups (1 L) chicken stock
1 lb (450 g) ground or very finely chopped chicken
1 tsp (5 ml) soy sauce, or to taste
1/2 tsp (2 ml) sesame oil
2-3 eggs, beaten
1 can (15 oz, 225 g) cream-style corn
Salt and freshly ground pepper to taste

Steps:

  • Bring the chicken stock to a boil over high heat. Meanwhile, mix the ground chicken, soy sauce, and sesame oil. Add the chicken mixture to the stock, stirring to prevent the chicken from forming clumps. Bring to a boil and add the beaten eggs, stirring to combine. Add the corn and adjust the seasoning with salt and pepper. Serves 4 to 6.

CHINESE CORN-AND-MUSHROOM SOUP



Chinese Corn-and-Mushroom Soup image

To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 9

4 cups low-sodium chicken or vegetable broth
3 ears corn, shucked and snapped in half
6 ounces shiitake mushrooms
1 bunch scallions (about 8)
1 1/2 inches fresh ginger, peeled
1 pound silken tofu
1/4 cup soy sauce or tamari
2 teaspoons sambal oelek, plus more for serving (optional)
1 tablespoon toasted sesame oil, plus more for serving (optional)

Steps:

  • In a pot, bring broth and 2 cups water to a boil. Meanwhile, slice corn from cobs and set aside; add cobs to pot. Remove and discard shiitake stems; cut caps in half (into quarters, if large) and add to pot. Thinly slice scallions and add white and light-green parts to pot, reserving dark-green tops. Grate ginger directly into pot. Reduce heat to low; simmer 10 minutes.
  • Remove cobs from pot. Add corn kernels and tofu. Stir, breaking tofu into bite-size pieces; simmer 1 minute. Stir in soy sauce, sambal oelek, and oil. Serve, with scallion tops, drizzled with more sambal oelek and oil.

CHINESE CRAB & CORN SOUP



Chinese Crab & Corn Soup image

This was so good on an autumn night. This was the first course, from my "one pot" cookbook

Provided by chia2160

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon oil
1 onion, diced
2 garlic cloves, minced
1 -2 teaspoon gingerroot, minced
1 red chile, seeded and diced
2 tablespoons dry sherry or 2 tablespoons rice wine
8 ounces crabmeat
12 ounces corn kernels
2 1/2 cups chicken stock
1 tablespoon soy sauce
1 dash salt & pepper
2 ounces spinach leaves, sliced
2 eggs, mixed

Steps:

  • Heat oil in pot.
  • Add onion, garlic, ginger and chili and saute until softened.
  • Add sherry and reduce by half.
  • Add crab, corn, stock, soy sauce, salt, pepper, and simmer for 8 minutes.
  • Stir in spinach and season.
  • Remove from heat,.
  • Add eggs and stir into pot with a fork, forming ribbons.

CHINESE CHICKEN AND CORN SOUP (EGG DROP)



Chinese Chicken and Corn Soup (Egg Drop) image

Make and share this Chinese Chicken and Corn Soup (Egg Drop) recipe from Food.com.

Provided by littleturtle

Categories     Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 green onions, finely minced (white parts only, but chop tops and reserve for garnish if desired)
2 teaspoons gingerroot, finely minced
1 tablespoon peanut oil
1 (15 -16 ounce) can creamed corn
2 cups chicken stock or 2 cups vegetable broth
2 tablespoons rice wine
1 1/2 tablespoons soy sauce
1/2 teaspoon white pepper
1/2 cup cooked chicken, diced
1 teaspoon sesame oil
1 egg, lightly beaten

Steps:

  • In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).
  • Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.
  • Mix in chicken and sesame oil, and bring just to a simmer.
  • Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.
  • Garnish with onion tops and serve hot.

Nutrition Facts : Calories 233.3, Fat 8.8, SaturatedFat 1.9, Cholesterol 63.2, Sodium 910.5, Carbohydrate 27.4, Fiber 1.9, Sugar 6.1, Protein 12

CHINESE CHICKEN AND CORN SOUP



Chinese Chicken and Corn Soup image

Make and share this Chinese Chicken and Corn Soup recipe from Food.com.

Provided by dale7793

Categories     Chicken

Time P1DT1h

Yield 8 serving(s)

Number Of Ingredients 10

4 liters cold water
3 garlic cloves, crushed
2 bay leaves
1 whole chicken, cut into pieces to fit pot
1 tablespoon chicken stock powder
2 (440 g) cans creamed corn
2 (420 g) cans corn kernels (or use frozen corn kernels)
2 tablespoons cornflour
5 eggs
4 spring onions, sliced

Steps:

  • Place water, garlic, bay leaves and chicken into a large pot.
  • Bring to the boil, simmer uncovered for 40 minutes.
  • Skim any scum from surface as it cooks.
  • Remove chicken and remove the meat from the bones.
  • Discard the skin and bones.
  • Remove bay leaves.
  • Shred the chicken into small pieces and add back to the stock.
  • Refrigerate the pot of chicken and stock overnight.
  • Next day, remove all of the fat from the top of the stock and throw it away.
  • Reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
  • Bring to boil.
  • Put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
  • Beat eggs in a small bowl.
  • Pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
  • Serve soup garnished with the sliced spring onion.

Nutrition Facts : Calories 681.3, Fat 31.6, SaturatedFat 8.9, Cholesterol 238.2, Sodium 503.3, Carbohydrate 66.5, Fiber 6.8, Sugar 3.9, Protein 41.2

CHINESE CRAB AND CORN SOUP



Chinese Crab and Corn Soup image

Make and share this Chinese Crab and Corn Soup recipe from Food.com.

Provided by rebecca684

Categories     < 30 Mins

Time 16m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 cups fish stock
ginger, sliced finely
14 ounces creamed corn
5 ounces crabmeat
1 tablespoon cornstarch
1 tablespoon rice wine vinegar or 1 tablespoon sherry wine
2 tablespoons light soy sauce
1 egg white
salt
pepper
scallion (for garnish)

Steps:

  • 1. Put the stock and ginger in a large saucepan and bring to boil. Stir in the creamed corn and return to boil.
  • 2. Switch off the heat and add the crab meat. Put the cornstarch in a cup and stir in the rice wine to make a smooth paste; stir this into the soup. Cook over a low heat for about 4 minutes until the soup has thickened and is slightly glutinous in consistency. Add light soy sauce, salt and pepper to taste.
  • 3. In a bowl, whisk the egg white to a stiff foam. Gradually fold it into the soup. Ladle the soup into heated bowls and garnish each with scallions.

Nutrition Facts : Calories 149.2, Fat 1.9, SaturatedFat 0.4, Cholesterol 16.3, Sodium 1346.3, Carbohydrate 21.9, Fiber 1.4, Sugar 3.7, Protein 13.5

CHINESE CORN SOUP



Chinese Corn Soup image

It's an easy-to-make soup, and especially delicious to eat on a cold day. You can also eat this soup with pasta.

Provided by S, Yuki

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 5

Number Of Ingredients 9

5 cups chicken broth
1 (14.75 ounce) can cream-style corn
¼ cup butter
1 stalk celery, cut into bite-size pieces
1 onion, cut into bite-size pieces
1 ½ tablespoons all-purpose flour
1 teaspoon ground nutmeg, or to taste
1 egg, or more as desired
1 pinch fresh ground pepper

Steps:

  • Heat the chicken broth in a saucepan over medium heat, and stir in the can of corn. Let the mixture heat to a boil, stirring occasionally, and reduce heat to a simmer.
  • In a skillet over medium-low heat, melt the butter and cook and stir the celery and onion until tender, about 5 minutes. Stir in the flour, and cook and stir for about 2 minutes to remove the raw taste from the flour. Add the vegetable mixture to the saucepan, whisking in the flour to avoid lumps, and stir in the nutmeg. Let the soup return to a simmer.
  • Whisk the egg in a bowl until thoroughly beaten. Stir the soup slowly in a clockwise circular motion, and slowly pour the egg into the moving soup. Stir the egg lightly through the soup with a fork to produce egg strands, and sprinkle with black pepper to serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 19.6 g, Cholesterol 61.6 mg, Fat 10.8 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 322.3 mg, Sugar 4 g

CHINESE CREAMY CORN SOUP



Chinese Creamy Corn Soup image

A very tasty Asian style corn soup that has delighted many. Left over chicken or turkey may be used in the soup instead of fresh chicken.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 10

½ pound skinless, boneless chicken breast meat - finely chopped
1 tablespoon sherry
¼ teaspoon salt
2 egg whites
1 (14.75 ounce) can cream-style corn
4 cups chicken broth
2 teaspoons soy sauce
¼ cup water
2 tablespoons cornstarch
4 slices crisp cooked bacon, crumbled

Steps:

  • Mince chicken. Mix together with sherry, salt, and egg whites in a large mixing bowl. Add cream style corn, and mix well to blend.
  • Preheat a wok or large frying pan to medium high. Add chicken broth and soy sauce, and bring to a boil. Add chicken mixture, and return to boil. Reduce heat. Simmer for 3 minutes, stirring frequently to prevent burning.
  • In a cup, mix together water and cornstarch until well blended. Add cornstarch mixture to simmering soup, stirring constantly. Cook for an additional 2 minutes; soup will thicken slightly. Crumble cooked bacon over individual servings.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 16.1 g, Cholesterol 22 mg, Fat 1.7 g, Fiber 0.9 g, Protein 14.5 g, SaturatedFat 0.4 g, Sodium 959.7 mg, Sugar 2.8 g

CHINESE CORN AND CRAB SOUP RECIPE - (4.5/5)



Chinese corn and crab soup Recipe - (4.5/5) image

Provided by I_love_cooking

Number Of Ingredients 10

1 ,250 cc water
300 grams crab meat
270 grams canned asparagus, alternatively use fresh asparagus, rinse well and halved
432 grams canned whole kernel corn
1 tablespoon all-purpose flour
3 tablespoons tapioca starch
1 tablespoon sesame oil
2 eggs, whisked lightly
1/2 teaspoon white pepper
1/2 teaspoon salt

Steps:

  • Boil water in a stockpot. Add crab meat, corn and asparagus. Cook over medium heat for 15 minutes till boiling again In a small bowl, combine flour and starch with 1/2 cup cold water and stir till diluted Turn off heat and quickly stir in whisked egg in a stream Turn on low heat and add the flour mixture. Season with sesame oil, pepper and salt. Simmer for a couple of minutes, till the soup slightly thickens Remove from heat and serve with warm rice or bread Notes Cooking time 20 minutes Yield 4-6 servings

CORN & TOFU SOUP (CHINESE STYLE)



Corn & Tofu Soup (Chinese style) image

Make and share this Corn & Tofu Soup (Chinese style) recipe from Food.com.

Provided by vikkie

Categories     Soy/Tofu

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 can creamed corn
1 can water
400 g tofu (diced)
1 egg whites or 1 egg substitute
salt & pepper (to taste)

Steps:

  • mix the cream corn, tofu and water together and bring to a boil, stir constantly simmer under low heat, add the egg and stir briefly.
  • if you want a thicker soup, stir in some cornflour paste (1/2 tablespoon of corn flour mixed with 2 tablespoons of cold water).
  • stir constantly and simmer under low heat for 1 minute.

CHINESE CHICKEN AND CORN SOUP



Chinese Chicken and Corn Soup image

Make and share this Chinese Chicken and Corn Soup recipe from Food.com.

Provided by WaterMelon

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 (420 g) can creamed corn (14 3/4 oz)
1 chicken stock cube, crumbled
1 teaspoon Chinese five spice powder
1 -2 chili, chopped (optional)
1 tablespoon cornstarch, mixed with
1 tablespoon cold water, to make a slurry
3 spring onions, chopped (scallion)
100 g cooked chicken, chopped (4 oz, leftover or from a roast etc)
1 large egg, beaten
sesame oil

Steps:

  • Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
  • Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
  • Stir in cornstarch mixture, continue stirring until soup thickens.
  • Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
  • Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
  • Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.

Nutrition Facts : Calories 149.3, Fat 3.4, SaturatedFat 0.9, Cholesterol 71.8, Sodium 625.6, Carbohydrate 22.1, Fiber 1.6, Sugar 3.8, Protein 10

LOW CAL CHINESE CHICKEN CORN SOUP



Low Cal Chinese Chicken Corn Soup image

Make and share this Low Cal Chinese Chicken Corn Soup recipe from Food.com.

Provided by ElaineAnn

Categories     Chinese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups canned chicken broth
1 (8 3/4 ounce) can creamed corn
1 cup cooked chicken, skinned and diced
1 tablespoon cornstarch
2 tablespoons cold water
2 egg whites
2 tablespoons fresh parsley, finely minced

Steps:

  • Combine chicken broth, corn and chicken in large saucepan.
  • Bring mixture to a boil over medium heat, stirring occasionally.
  • Blend cornstarch with cold water and add to soup.
  • Continue cooking, uncovered, for 3 minutes.
  • Beat egg whites until foamy; stir into soup. Reduce heat and cook until foam is gone. Garnish with parsley. Serve hot.

CHINESE CHICKEN AND CORN SOUP



Chinese Chicken and Corn Soup image

From a Sunset Magazine special edition, "Sunset Weeknight." I haven't tried it yet, but it sounds tasty. Suggested accompaniments include purchased (fresh or frozen) potstickers or egg rolls and cabbage slaw with Asian dressing.

Provided by Halcyon Eve

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 (5 -6 ounce) skinless chicken breast halves
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
1 1/2 teaspoons dark sesame oil, divided
3 tablespoons cornstarch, divided
1 garlic clove, peeled and minced
1 tablespoon finely shredded fresh ginger
4 cups reduced-sodium fat-free chicken broth
1 (12 ounce) container shelf-stable firm silken tofu, cut into 1/2 inch cubes
1 1/2 cups frozen corn
1 large egg, lightly beaten
1/2 cup thinly sliced green onion (including tops)
salt
white pepper

Steps:

  • Rinse chicken and pat dry. Slice crosswise into 1/8-inch thick strips. Combine with rice wine, 1/2 tsp sesame oil, and 1 tbsp cornstarch in a small bowl.
  • In a 3-4 quart nonstick pan over high heat, stir garlic and ginger in 1/2 tsp sesame oil for 10 seconds. Add chicken and stir-fry until no longer pink on surface, about 2 minutes.
  • Add broth; cover pan and bring to a boil. Add tofu and corn to broth and return to a simmer.
  • In a small bowl, combine remaining 2 tbsp cornstarch and 1/4 cup cold water until smooth. Add to soup; bring to boil, stirring constantly. Pour egg into soup, stirring gently for about 30 seconds to form thin strands of egg. Add remaining 1/2 tsp sesame oil, green onions, and season to taste with salt and white pepper. Ladle into bowls and serve.

Nutrition Facts : Calories 182.7, Fat 4.7, SaturatedFat 0.9, Cholesterol 46.2, Sodium 64.3, Carbohydrate 23.4, Fiber 2.3, Sugar 1, Protein 12.7

CHINESE CORN SOUP



CHINESE CORN SOUP image

Categories     Soup/Stew     Vegetable     Quick & Easy     Low Cal     Dinner     Boil

Yield 4 servings (bowls)

Number Of Ingredients 8

7 oz. creamed corn
750 ml Chicken stock
1/2 tsp salt
sugar (pinch)
1 beaten egg
Corn starch (dissolved):
4 tsps corn starch
2 tbsps water

Steps:

  • Prepare: 1. Dissolve the starch Cooking: 2. Heat up the chicken stock until it boils over moderate heat. 3. Add the corn to the boiling stock and stir it in thoroughly. Season with salt and sugar then bring it back to a boil. 4. Stir the dissolved corn starch thoroughly. Add it a little at a time to the soup, stirring until it thickens. 5. Add the beaten egg a little at a time while the soup is boiling. Stir using large, circular motion. Once the egg has spread throughout the soup and has started to set, turn off the heat. 6. Transfer to bowls and enjoy.

CHINESE CORN SOUP



Chinese Corn Soup image

Traditionally Chinese corn soup has no celery or onion, but I like the extra veggies. I've seen recipes using creamed corn, but I never buy the stuff. So, I went with authentic method of corn prep and tweaked a bit until this was the result.

Provided by Carolyn Haas

Categories     Other Soups

Time 35m

Number Of Ingredients 9

1 can(s) corn (or about 2 cups frozen or fresh)
1 qt vegetable broth or stock
1 stalk(s) celery, sliced on the diagonal
1 medium onion, chopped
1 1/2 Tbsp cornstarch (cornflour in uk?)
2 eggs
1 Tbsp sesame oil
1/2 tsp white pepper
parsley or cilantro to garnish

Steps:

  • 1. Cook corn for about 2 minutes in just enough water to keep from drying out. Use immersion blender to chop up until corn is of somewhat creamy consistency. (Or drain corn, put on cutting board and chop up with a large knife. Blender is easier!)
  • 2. (Return corn to soup pot if you removed it to chop.) Then add broth, onion and celery. Bring to boil then simmer for 5 minutes.
  • 3. Mix cornstarch with twice as much cold water to make a slurry. Pour into simmering soup. Stir until slightly thickened.
  • 4. Beat egg. Stir simmering soup and pour beaten egg into the soup in a small stream, continuing to stir until egg has "flowered" into the soup.
  • 5. Add white pepper to taste. Drizzle a bit of sesame oil over each serving. Garnish with parsley or cilantro.

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