This is one of my favorite childhood soups. I asked my mom to make it all the time, and after dinner (traditionally, Chinese drink soup after the meal) I would drink 3 bowls. My mom makes a home-made chicken broth, which of course yields a better result, but here’s a quick version that still satisfies me when I want a taste of home.

Quick Chinese Chicken Corn Soup

  • 1 can (14oz-15 oz) cream style corn
  • 4 cups chicken broth ( I use Pacific Free Range Chicken Broth.)
  • 2 large eggs, beaten
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • salt and pepper to taste

1. Heat cream style corn and chicken broth in a 3 1/2 quart pot over high heat until boiling.
2. Turn down to a simmer and stir in beaten eggs. Continue stirring for another minute and continue to simmer for 3 minutes.
3. Mix cornstarch and water to form a slurry. Stir into the soup and simmer for another 3 minutes, continuously stirring. Add salt and pepper. Serve.

Whatever you don’t finish can be stored in the fridge and reheated.

posted by jessica at 08:35 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.