Cantonese Corn Soup Recipe

Name: Cantonese Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (13 3/4 ounce) cans chicken broth; 1 1/4 cups water; 1/3 cup chinese rice wine (or sake); 3 tablespoons chinese rice wine (or sake); 2 slices fresh ginger (about 1/4 inch each); 2 (17 ounce) cans creamed corn; salt; 2 1/2 tablespoons cornstarch; 2 large egg whites, beaten; 1 teaspoon oriental sesame oil; 1 ounce cooked ham, minced

Servings: persons

2 (13 3/4 ounce) cans chicken broth
1 1/4 cups water
1/3 cup chinese rice wine (or sake)
3 tablespoons chinese rice wine (or sake)
2 slices fresh ginger (about 1/4 inch each)
2 (17 ounce) cans creamed corn
salt
2 1/2 tablespoons cornstarch
2 large egg whites, beaten
1 teaspoon oriental sesame oil
1 ounce cooked ham, minced

1
Combine chicken broth, 1 cup water, 1/3 cup rice wine, and the ginger in large saucepan. Heat to boiling. Reduce heat and simmer uncovered 20 minutes.
2
Remove ginger from broth and stir in remaining 3 T. rice wine, the corn and salt. Heat to boiling, then reduce heat to low.
3
Dissolve cornstarch in remaining 1/4 cup water and gradually stir into soup. Heat, stirring constantly, until slightly thickened. Remove from heat and pour egg whites in thin stream around edge. Stir once and add sesame oil.
4
Sprinkle ham over soup in bowls.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (13 3/4 ounce) cans chicken broth, 1 1/4 cups water, 1/3 cup chinese rice wine (or sake), 3 tablespoons chinese rice wine (or sake), and more.

Yes, Cantonese Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cantonese Corn Soup

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