This delightful Chinese corn soup is a comforting and easy-to-make dish that combines the sweetness of corn with the savory flavors of chicken broth. Perfect for a quick weeknight dinner or a cozy appetizer, this soup is sure to warm you up and satisfy your taste buds.
One ingredient you might not have on hand is cream-style corn, which adds a creamy texture and sweetness to the soup. Additionally, white pepper is used for a subtle heat that differs from black pepper. Make sure to pick these up at the supermarket if they are not already in your pantry.

Ingredients For Chinese Corn Soup Recipe
Cream-style corn: This is a type of canned corn that has a creamy consistency, adding both flavor and texture to the soup.
Whole kernel corn: These are whole corn kernels that provide a nice bite and contrast to the creamy corn.
Chicken broth: A savory liquid made from simmering chicken bones, vegetables, and herbs, which forms the base of the soup.
Salt: Enhances the overall flavor of the soup.
White pepper: Adds a subtle heat and unique flavor that differs from black pepper.
Cornstarch: Used as a thickening agent to give the soup a slightly thicker consistency.
Eggs: Beaten and added to the soup to create delicate egg ribbons.
Green onions: Optional garnish that adds a fresh, mild onion flavor and a pop of color.
Technique Tip for This Recipe
When creating the egg ribbons in your Chinese corn soup, make sure to pour the beaten eggs slowly and in a thin stream while continuously stirring the soup in a circular motion. This technique ensures that the eggs cook immediately upon contact with the hot liquid, forming delicate, silky ribbons rather than clumping together.
Suggested Side Dishes
Alternative Ingredients
cream-style corn - Substitute with pureed corn: Puree fresh or frozen corn kernels with a bit of milk or cream to achieve a similar texture and flavor.
whole kernel corn - Substitute with frozen corn: Thaw and drain frozen corn to use in place of canned whole kernel corn.
chicken broth - Substitute with vegetable broth: Use vegetable broth for a vegetarian version of the soup, maintaining a similar depth of flavor.
salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami boost.
white pepper - Substitute with black pepper: Black pepper can be used if white pepper is unavailable, though it will add a slightly different flavor profile.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken the soup similarly to cornstarch without altering the flavor.
eggs - Substitute with silken tofu: Blend silken tofu to create a creamy texture that mimics the consistency of beaten eggs for a vegan alternative.
green onions - Substitute with chives: Chives can provide a similar mild onion flavor and a pop of green color.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the Chinese corn soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture and flavor.
- Transfer the cooled soup into airtight containers. For portion control, consider using smaller containers or even freezer-safe bags.
- Label the containers with the date of preparation. This helps you keep track of freshness and ensures you use the soup within a safe timeframe.
- Store the soup in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is consistently below 40°F (4°C) to keep it safe.
- For longer storage, place the airtight containers or freezer bags in the freezer. The Chinese corn soup can be frozen for up to 2-3 months without significant loss of quality.
- When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.
- Reheat the soup gently on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can affect the texture of the egg ribbons.
- If reheating from frozen, you can also use a microwave. Transfer the soup to a microwave-safe container, cover loosely, and heat on medium power, stirring occasionally until fully heated.
- Garnish with freshly chopped green onions just before serving to add a burst of freshness and color to your reheated soup.
How to Reheat Leftovers
For stovetop reheating, pour the leftover Chinese corn soup into a saucepan. Heat over medium-low, stirring occasionally to ensure even warming. This method helps maintain the texture of the egg ribbons and the consistency of the corn.
If using a microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat on medium power in 1-minute intervals, stirring in between, until the soup is heated through. This prevents overcooking and keeps the chicken broth from breaking down.
For a double boiler method, place the soup in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the soup is warmed through. This gentle heating method is ideal for preserving the delicate flavors and textures of the cream-style corn and whole kernel corn.
If you have a slow cooker, you can reheat the soup on the low setting. Transfer the soup to the slow cooker, cover, and heat for about 1-2 hours, stirring occasionally. This method is perfect for reheating larger quantities without the risk of burning.
For those with an immersion blender, you can reheat the soup directly in the pot or bowl you plan to serve it in. Heat over medium-low while blending intermittently to ensure even heating and to maintain the smooth texture of the corn soup.
Best Tools for This Recipe
Pot: Used to combine and cook the ingredients, ensuring even heating and simmering.
Can opener: Essential for opening the cans of cream-style corn and whole kernel corn.
Measuring spoons: Needed to measure out the salt, white pepper, and cornstarch accurately.
Measuring cups: Used to measure the chicken broth and water for the cornstarch mixture.
Whisk: Useful for beating the eggs and mixing the cornstarch with water.
Ladle: Handy for stirring the soup and serving it once it's ready.
Knife: Necessary for chopping the green onions if you choose to use them as a garnish.
Cutting board: Provides a safe surface for chopping the green onions.
Mixing bowl: Used to beat the eggs before adding them to the soup.
Stirring spoon: Ideal for stirring the soup and ensuring all ingredients are well combined.
How to Save Time on This Recipe
Use pre-chopped green onions: Save time by buying pre-chopped green onions from the store.
Ready-made broth: Use store-bought chicken broth to skip the lengthy process of making it from scratch.
Quick cornstarch mix: Pre-mix the cornstarch and water before starting to cook to streamline the process.
Efficient egg preparation: Beat the eggs in advance and keep them ready to pour when needed.
One-pot cooking: Use a single pot to combine all ingredients, reducing cleanup time.

Chinese Corn Soup
Ingredients
Main Ingredients
- 1 can cream-style corn 15 oz
- 1 can whole kernel corn drained, 15 oz
- 4 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 eggs beaten
- 2 green onions chopped, optional
Instructions
- In a pot, combine cream-style corn, whole kernel corn, chicken broth, salt, and white pepper. Bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Stir in the cornstarch mixture and cook until the soup thickens.
- Slowly pour in the beaten eggs while stirring the soup to create egg ribbons.
- Garnish with chopped green onions if desired.
Nutritional Value
Keywords
More Amazing Recipes to Try 🙂
- Dry Tofu with Celery Stir-fry Recipe20 Minutes
- Chinese Tripe Stew Recipe1 Hours 50 Minutes
- Bolo Bao Chinese Pineapple Buns Recipe2 Minutes
- White Cut Chicken Recipe40 Minutes
- Roast Suckling Pig Recipe4 Hours 30 Minutes
- Chinese Tomato and Egg Soup Recipe20 Minutes
- Seaweed Tofu Soup Recipe30 Minutes
- Bang Bang Chicken Recipe35 Minutes
Leave a Reply