Chinese Corn Soup

Carolyn Haas


Traditionally Chinese corn soup has no celery or onion, but I like the extra veggies. I've seen recipes using creamed corn, but I never buy the stuff. So, I went with authentic method of corn prep and tweaked a bit until this was the result.


★★★★★ 1 vote

4 - 6
20 Min
15 Min
Stove Top


  • 1 can(s)
    corn (or about 2 cups frozen or fresh)
  • 1 qt
    vegetable broth or stock
  • 1 stalk(s)
    celery, sliced on the diagonal
  • 1 medium
    onion, chopped
  • 1 1/2 Tbsp
    cornstarch (cornflour in uk?)
  • 2
  • 1 Tbsp
    sesame oil
  • 1/2 tsp
    white pepper
  • ·
    parsley or cilantro to garnish

How to Make Chinese Corn Soup


  1. Cook corn for about 2 minutes in just enough water to keep from drying out. Use immersion blender to chop up until corn is of somewhat creamy consistency. (Or drain corn, put on cutting board and chop up with a large knife. Blender is easier!)
  2. (Return corn to soup pot if you removed it to chop.) Then add broth, onion and celery. Bring to boil then simmer for 5 minutes.
  3. Mix cornstarch with twice as much cold water to make a slurry. Pour into simmering soup. Stir until slightly thickened.
  4. Beat egg. Stir simmering soup and pour beaten egg into the soup in a small stream, continuing to stir until egg has "flowered" into the soup.
  5. Add white pepper to taste. Drizzle a bit of sesame oil over each serving. Garnish with parsley or cilantro.

Printable Recipe Card

About Chinese Corn Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Vegetarian

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