Home > Soup > Vegetable and Vegetarian > Chinese Style Corn Soup

Chinese Style Corn Soup


5 cups of chicken/vegetable broth
1 x 14 ounce can of corn, cream style
cup of butter, slightly melted
1 stalk of celery, chopped into small pieces
1 onion, medium in size and chopped into small pieces
1 tbsp. of flour, all purpose
1 tsp. of nutmeg, ground
1 egg, large in size and beaten
Pinch of salt and pepper to taste


Preparation time: 25 minutes
Serves: 4


Heat up your chicken broth in a medium to large sized saucepan over medium heat. Stir in your can or corn and let your mixture come to a rolling boil, making sure that you stir occasionally as it heats. Reduce the heat to a simmer.

Using a separate medium to large sized skillet, pour your butter into it and let it melt completely over low to medium heat. Once the butter is fully melted, add in your chopped celery and onions and sauté until they are tender and the onions are translucent. This should only take about 5 minutes.

Then add in your flour and continuing cooking for another 2 minutes. Add in the rest of your ingredients except for your egg into the mixture and stir vigorously to avoid clumping and to ensure even mixing. Pour this mixture into your saucepan with your broth and whisk to blend everything together.

Allow your soup to simmer for 2 more minutes.

Then add in your egg slowly as your stir your soup so that you have long strands of egg evenly distributed throughout your soup. Season with some more salt and pepper to taste and remove from heat. Serve immediately.

Related food category: