Chinese Chicken Corn Soup

If all you have on hand is regular canned corn, simply pour the can (including the liquid) into a food processor and chop it up for a few seconds.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 3 cups chicken broth
  • 1 can (8¼ oz.) creamed corn
  • 1 cup skinned, diced, and cooked chicken
  • 1 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 2 egg whites
  • 2 Tbsp. finely minced fresh parsley


  • Combine the broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Whisk together the cornstarch and the cold water, then add it to the soup. Continue cooking, uncovered, for 3 minutes.
  • Beat the egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garnish with parsley. Serve hot.