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Easy Chinese Corn Soup

Easy Chinese Corn Soup Recipe


This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!


  • 1 (15 ounce) can cream style corn
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 1 egg, beaten
  • 1 tablespoon cornstarch
  • 2 tablespoons water


  1. In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

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Nutritional Information

Easy Chinese Corn Soup

Servings Per Recipe: 4
Calories: 120.8
% Daily Value *
protein: 10 %
carbohydrates: 8 %
exchange other carbs:
dietary fiber: 6 %
fat: 3 %
saturated fat: 3 %
cholesterol: 16 %
vitamin a iu: 3 %
niacin equivalents: 13 %
vitamin b6: 6 %
vitamin c: 9 %
folate: 15 %
calcium: 1 %
iron: 4 %
magnesium: 8 %
potassium: 5 %
sodium: 16 %
thiamin: 4 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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