Cream Corn Soup

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
This soup is really easy to make, lower in fat than most cream soups, and delicious – especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.


  • 5 cups homemade chicken stock or store bought chicken broth
  • 1 1/4 cups canned creamed corn
  • 1/4 teaspoon salt, to taste
  • 1/2 teaspoon granulated sugar
  • Black or white pepper, to taste
  • 2 teaspoons Chinese rice wine or dry sherry
  • 3/4 cup cooked crabmeat, or cooked diced ham
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 2 egg whites, lightly beaten
  • 1/2 teaspoon Asian sesame oil, or to taste
  • 2 green onions (spring onions), finely chopped for garnish, optional


Step 1

Bring the broth or stock to a boil in a saucepan over medium heat. Stir in the creamed corn and bring back to a boil (about 3 minutes).

Step 2

Stir in the salt, sugar, white pepper, rice wine or sherry and cooked crabmeat. Cook for about 2 minutes to bring back to a boil again.

Step 3

Give the cornstarch and water mixture a quick re-stir, and then pour into the boiling soup, stirring to thicken. When the soup has thickened, remove the saucepan from the heat.

Step 4

Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.

Step 5

Add the sesame oil and the green onions garnish if using.

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Nutritional Info

This information is per serving.

  • Calories

    310 kcal
  • Cholesterol

    22 mg
  • Fiber

    3.9 g
  • Sodium

    1275 mg
  • Carbohydrates

    46.4 g
  • Fat

    10.9 g
  • Protein

    12.5 g

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