Best 5 Cantonese Corn Soup Recipes

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Embark on a culinary journey to savor the delectable Cantonese Corn Soup, a symphony of flavors that will tantalize your taste buds. This classic Chinese soup, also known as Sweet Corn Soup, is a comforting and nourishing dish that showcases the harmonious blend of sweet corn, chicken broth, and a hint of smokiness from lightly charred corn. It embodies the essence of Cantonese cuisine, known for its emphasis on fresh ingredients, balance, and harmonious flavors.

This article presents a comprehensive guide to mastering the art of Cantonese Corn Soup, featuring three delectable variations that cater to diverse preferences. Dive into the authentic Cantonese Corn Soup recipe, which stays true to tradition with a rich chicken broth base, tender corn kernels, and a touch of ginger for added depth. Discover the vegetarian-friendly rendition, where vegetable broth replaces chicken broth, making it a delightful option for those with dietary restrictions. And for those who crave a creamy indulgence, the Creamy Cantonese Corn Soup offers a velvety texture and a delightful twist with the addition of heavy cream.

Each recipe is meticulously explained with step-by-step instructions, ensuring successful preparation even for novice cooks. Embellish your culinary repertoire with this versatile soup, perfect as an appetizer, light lunch, or comforting dinner. Indulge in the simplicity and elegance of Cantonese Corn Soup, a dish that embodies the culinary heritage of Southern China.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE CORN SOUP (鸡蛋玉米羹)



Chinese Corn Soup (鸡蛋玉米羹) image

The ultimate comfort food you can easily create at home. My recipe uses the traditional approach to cook chicken, corn, and peas along with eggs in a hearty chicken soup.

Provided by Maggie Zhu

Categories     Main     Side

Number Of Ingredients 11

1 tablespoon peanut oil ((or vegetable oil))
1/2 teaspoon ginger
1 green onion (, chopped)
1/2 pound (200 grams) ground chicken ((or ground turkey))
1 tablespoon Shaoxing wine (or Japanese sake) ((Optional))
1 teaspoon salt ((or to taste))
2 cups chicken stock ((*see footnote 1))
1 to 2 cups frozen corn ((*see footnote 2))
1/4 cup frozen peas ((Optional))
2 tablespoons potato starch
3 eggs (or 4 egg whites, beaten)

Steps:

  • Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.
  • Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
  • Add chicken stock and 2 cups water. Turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.
  • While boiling the soup, combine potato starch with 1/4 cup water in a small bowl.
  • Skim the foam from top of the soup if you want it to look prettier (optional). Turn off heat.
  • Swirl potato starch slurry into the soup. Mix well.
  • Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle egg into the soup in a swirling motion.
  • Mix the soup again and taste it with a small spoon (be careful, the soup is very hot!). If the soup is not as thick as you'd like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
  • Serve warm.

Nutrition Facts : ServingSize 1 bowl, Calories 176 kcal, Sugar 9.8 g, Sodium 489.2 mg, Fat 6.3 g, Carbohydrate 22 g, Fiber 2.3 g, Protein 8.5 g, Cholesterol 67.2 mg

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

SOOK MEI FAAN (CANTONESE CREAMED CORN WITH TOFU AND RICE)



Sook Mei Faan (Cantonese Creamed Corn With Tofu and Rice) image

Creamed corn over rice is a quintessential Cantonese dish often served at cha chaan tengs, casual diners that are ubiquitous in Hong Kong. There are many variations of sook mei faan, or corn rice. Some include chunks of pork or chicken, while another rendition has the creamy corn ladled over fried fish fillets. While this dish is traditionally made with canned creamed corn, this vegan version uses fresh corn, which offers a well-rounded sweetness that still feels bright, and is served over cold silken tofu, offering a pleasing contrast in texture and temperature.

Provided by Hetty McKinnon

Categories     weekday, grains and rice, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 (14-ounce) packages silken tofu, drained
3 cups corn kernels (1 pound), from 3 large cobs or thawed from frozen
1 tablespoon neutral oil, such as grapeseed, vegetable or canola, plus more as needed
1 (1-inch) piece ginger, peeled and finely chopped
1 garlic clove, finely chopped
2 scallions, finely sliced, plus more for serving
1 1/2 cups vegetable stock
Kosher salt
White pepper
2 teaspoons cornstarch mixed with 2 tablespoons water
Steamed rice, for serving
Cilantro leaves and tender stems, for garnish
Sesame oil or chile oil, for drizzling

Steps:

  • Carefully pat the tofu dry with a clean kitchen towel, and cut each block into 8 slices.
  • Place half the corn kernels into a blender or food processor, and blitz until creamy but still chunky.
  • Heat a medium saucepan or deep skillet over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and scallions, and cook for 20 seconds until aromatic. (They shouldn't brown too much.) Add the remaining corn kernels, along with the blitzed corn and vegetable stock, season well with salt and white pepper, and cook for 2 to 3 minutes to bring the mixture to a boil. Stirring constantly, slowly add the cornstarch slurry, and cook for 2 to 3 minutes until the mixture is slightly thickened.
  • Divide rice among bowls. For each serving, lay 4 slices of silken tofu on top of the rice and top with a few spoonfuls of the creamed corn. Finish with scallions, cilantro and drizzle with sesame or chile oil.

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

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

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

Tips:

  • Use fresh or frozen corn: Fresh corn is best, but frozen corn works well too. Just be sure to thaw it completely before using.
  • Don't overcook the corn: Corn should be cooked until it is tender, but not mushy. Overcooked corn will lose its sweetness and flavor.
  • Use a good quality chicken broth: The chicken broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
  • Add vegetables to the soup: Vegetables such as carrots, celery, and onions add flavor and nutrition to the soup. You can also add other vegetables, such as peas, green beans, or mushrooms.
  • Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. You can also add a splash of soy sauce or fish sauce for extra flavor.
  • Serve the soup hot: Cantonese corn soup is best served hot. You can garnish the soup with green onions, cilantro, or crispy wonton strips.

Conclusion:

Cantonese corn soup is a delicious and easy-to-make soup that is perfect for any occasion. It is a great way to use up leftover corn, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give Cantonese corn soup a try!

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