Oriental Corn Soup Recipe

Name: Oriental Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 (49 1/2 oz.) can chicken broth; 2 (16 oz.) cans cream-style corn; 1/2 c. frozen peas and carrots; 1/2 tsp. white pepper; 1/4 tsp. minced garlic (dehydrated); 2 drops sesame oil; 2 eggs with yolks; 3 egg whites; 2 tsp. cornstarch; 1/2 c. cold water

Servings: persons

1 (49 1/2 oz.) can chicken broth
2 (16 oz.) cans cream-style corn
1/2 c. frozen peas and carrots
1/2 tsp. white pepper
1/4 tsp. minced garlic (dehydrated)
2 drops sesame oil
2 eggs with yolks
3 egg whites
2 tsp. cornstarch
1/2 c. cold water

1
Pour chicken broth into Dutch oven.
2
Add pepper, garlic and sesame seed oil.
3
Bring to a boil.
4
Microwave or cook peas and carrots.
5
Mix egg yolks and egg whites in a small bowl and whip slightly by hand.
6
Remove boiling broth from heat.
7
While stirring broth, slowly pour in eggs.
8
Return to medium heat.
9
Add corn and vegetables.
10
Bring to a boil.
11
Mix cornstarch with water and add to soup.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 (49 1/2 oz.) can chicken broth, 2 (16 oz.) cans cream-style corn, 1/2 c. frozen peas and carrots, 1/2 tsp. white pepper, and more.

Yes, Oriental 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.

Oriental Corn Soup

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