Cantonese Corn Soup

Cantonese Corn Soup Recipe

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Chara Teh


This is a warm, homey soup that's sometimes served at 8-course Chinese wedding dinners too!

It's a really easy soup to make and very yummy!


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10 Min
25 Min
Stove Top


  • 1 can(s)
    creamed corn
  • 1
    chicken breast (boned and skinned)
  • 6 c
  • 1 Tbsp
  • 2 Tbsp
  • 2
    egg whites
  • 1 tsp
    light soy sauce
  • 1/4 tsp
  • 1 1/2 tsp
  • 1 dash(es)
    sesame oil

How to Make Cantonese Corn Soup


  1. Mince chicken meat. Season with soy sauce, sugar and 1/2 teaspoon salt.
  2. Beat the egg whites till fluffy, fold into minced chicken.
  3. Bring stock to boil season with remaining salt and stir in the creamed corn. Cook for 5 minutes.
  4. Mix the cornstarch and water together to form a paste. Slowly pour into soup to thicken.
  5. Stir in the chicken mixture till soup is smooth. Cook 3-4 minutes.
  6. Dish out and sprinkle a sesame oil over. Serve hot. I like to add a twist of freshly ground black pepper and a little black vinegar to my soup.

Printable Recipe Card

About Cantonese Corn Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Chinese
Other Tag: Quick & Easy

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