Cantonese Creamed Corn Soup

Name: Cantonese Creamed Corn Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Asian,Chinese
Ingredients: 1 tablespoon cornstarch; 2 tablespoons water; 5 cups store-bought or homemade chicken stock; 1 1/4 cups canned creamed corn; 1/4 teaspoon salt, or to taste; 1/4 teaspoon white pepper, or to taste; 1/2 teaspoon granulated sugar; 2 teaspoons rice wine, or dry sherry; 3/4 cup crabmeat, cooked; 2 large egg whites, lightly beaten; 1/2 teaspoon sesame oil, or to taste; 2 green onions, finely chopped, for garnish, optional

A simple and warming Cantonese creamed corn soup, reminiscent of velvet chicken, offers a comforting and easy meal.

⭐ 4.1 (33 reviews) Prep: 15 minCook: 15 minTotal: 30 minYields: 6 servings

Category Tags:

Dinner Lunch Soup

Cuisine Tags:

Asian Chinese

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Instructions

In a saucepan over medium heat, bring the stock to a boil.
Meanwhile, combine cornstarch with water and set aside.
Stir in the creamed corn and return to a boil for 3 minutes.
Add salt, white pepper, sugar, rice wine or sherry, and crabmeat; cook for 2 minutes until boiling again.
Stir the cornstarch mixture, then pour into the boiling soup while stirring to thicken for about 5 minutes; remove from heat.
Pour egg whites into the soup in a steady stream, quickly stirring clockwise until thin shreds form.
Taste and adjust seasoning. Garnish with sesame oil and green onions if using.

Nutritional Info (per serving)

Calories: 146 kcal

Carbohydrate: 19 g

Cholesterol: 26 mg

Fiber: 1 g

Protein: 11 g

Saturated Fat: 1 g

Sodium: 615 mg

Sugar: 5 g

Fat: 3 g

Unsaturated Fat: 0 g