Chinese Creamy Corn Soup recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 959.7 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mince chicken. Mix together with sherry, salt, and egg whites in a large mixing bowl. Add cream style corn, and mix well to blend.

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

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.

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