Best 5 Chinese Creamy Corn Soup Recipes
Indulge in the creamy delight of Chinese Corn Soup, a comforting and flavorful dish that combines the sweetness of corn with a velvety broth. This classic soup, also known as Sweet Corn Soup, is a staple in Chinese cuisine and a favorite among people of all ages. With just a handful of simple ingredients and easy-to-follow steps, you can recreate this restaurant-style soup in the comfort of your own kitchen. Whether you're looking for a quick and easy weeknight meal, a satisfying appetizer, or a warm and comforting dish to soothe your soul, this Chinese Creamy Corn Soup has got you covered. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to savor the creamy goodness of this delightful soup.
**Additional Recipes Included:**
* **Creamy Corn Soup with Chicken:** Elevate your corn soup experience by adding tender pieces of chicken for a protein-packed and flavorful twist.
* **Creamy Corn Soup with Shrimp:** Seafood lovers, rejoice! This variation incorporates succulent shrimp, adding a briny sweetness to the soup.
* **Creamy Corn Soup with Vegetables:** For a hearty and nutritious meal, this recipe includes a medley of colorful vegetables, making it a wholesome and satisfying option.
* **Creamy Corn Soup with Bacon:** Indulge in the smoky and savory flavors of bacon, which adds a delightful richness to the soup.
* **Creamy Corn Soup with Crab Meat:** Experience the luxurious taste of crab meat in this decadent soup, perfect for special occasions or a delightful treat.
With these diverse variations, you'll have a collection of creamy corn soup recipes to suit every taste and preference. So, let's dive into the kitchen and create a symphony of flavors with this versatile and comforting dish!
CHINESE CORN SOUP (鸡蛋玉米羹)
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
CHINESE CHICKEN AND CORN SOUP
Recipe video above. This is a very quick to make soup that is one of all my all time favourites, it's thick, creamy (but with no cream!), sweet from the corn, hearty and soul warming. I've been known to add greens to it, my favourite being chinese broccoli and broccolini, to make it a complete meal. Though this recipe is made with chicken, it is easily made vegetarian/vegan by omitting the chicken. Watch the cooking videoto see how this is made without using a chopping board!
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 10m
Number Of Ingredients 11
Steps:
- Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
- Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
- Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
- Add the chicken, season with white pepper, and serve, garnished with scallions.
Nutrition Facts : ServingSize 406 g, Calories 360 kcal, Carbohydrate 37.3 g, Protein 31.7 g, Fat 11.8 g, SaturatedFat 1.4 g, Cholesterol 136 mg, Sodium 744 mg, Sugar 14.7 g
CANTONESE CREAMED CORN SOUP
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Steps:
- Gather the ingredients.
- Mix the cornstarch with water, stir well, and reserve.
- In a saucepan over medium heat, bring the stock to a boil . Stir in the creamed corn and bring back to a boil, or about 3 minutes.
- Add in the salt, white pepper , sugar, rice wine or sherry , and crabmeat. Cook for about 2 minutes to bring the mixture back to a boil again.
- Give the cornstarch and water mixture a quick stir and then pour into the boiling soup, stirring to thicken. When the soup has thickened, after about 5 minutes, remove the saucepan from the heat.
- Pour the egg whites into the soup in a steady stream and quickly stir in a clockwise direction until the egg whites form thin shreds.
- Taste for seasoning, adding more salt or white pepper if needed. Add the sesame oil and the green onions for garnish, if using.
Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Cholesterol 26 mg, Fiber 1 g, Protein 11 g, SaturatedFat 1 g, Sodium 615 mg, Sugar 5 g, Fat 3 g, ServingSize 6 servings, UnsaturatedFat 0 g
CREAMY CORN SOUP
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.
Provided by Abby
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g
EASY CHINESE CORN SOUP
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
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
Tips:
- Use fresh or frozen corn. Fresh corn is best, but frozen corn works well too. If using frozen corn, thaw it before using.
- Don't overcook the corn. The corn should be cooked until it is tender but still has a slight crunch to it. Overcooked corn will be mushy and bland.
- 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 some vegetables. Vegetables like carrots, celery, and onions add flavor and nutrition to the soup. You can also add other vegetables, such as broccoli, cauliflower, or zucchini.
- Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
Conclusion:
Chinese creamy corn soup is a delicious and easy-to-make soup that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover corn. To make the soup, you start by cooking the corn in a pot of boiling water. Once the corn is tender, you remove it from the pot and set it aside. Then, you add the butter, onion, and celery to the pot and cook them until they are softened. Next, you add the flour and cook it for a minute or two, stirring constantly. Then, you slowly whisk in the milk and chicken broth. Bring the mixture to a simmer and cook it for 10 minutes, or until it has thickened. Finally, you add the corn back to the pot and heat it through. Serve the soup hot, garnished with fresh parsley.
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