|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||2%|
|Total Sugars 5g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Techniques can make a big difference in how a dish tastes, and this Cantonese recipe for soup with creamed corn relies on a traditional Chinese cooking technique called velveting. It's why proteins in Chinese dishes are often so tender and moist. Pieces of meat (chicken or seafood) are coated with egg whites and some form of starch—like cornstarch, potato starch, or wheat flour—before being fried. By doing so, the chicken or seafood remains juicy and tender, as the outer coating traps the moisture inside.
The seafood used in the original recipe of this creamed corn soup is chopped into small pieces and dredged in egg whites and cornstarch. But our recipe uses a shortcut, and it's a lot simpler. Instead of dredging the seafood before cooking it, the cornstarch and water mixture is used as a thickener. The egg whites are then streamed into the hot broth before serving, just like in an egg drop soup; the pretty white strings of egg floating around give the soup its texture.
This delicious corn and crabmeat soup, flavored with green onions and sesame oil, is a quick and filling dish that can be on your table in about half an hour. Use crabmeat if it's easier to find, or replace it with cooked ham for a different flavor profile. We used homemade chicken stock, but store-bought chicken broth is fine, as long as it's low sodium and, ideally, organic.
1 tablespoon cornstarch
2 tablespoons water
For the Soup:
5 cups store-bought or homemade chicken stock
1 1/4 cups canned creamed corn
1/4 teaspoon salt, or to taste
1/4 teaspoon white pepper, or to taste
1/2 teaspoon granulated sugar
2 teaspoons rice wine, or dry sherry
3/4 cup crabmeat, cooked
2 large egg whites, lightly beaten
1/2 teaspoon sesame oil, or to taste
2 green onions, finely chopped, for garnish, optional
Gather the ingredients.
Mix the cornstarch with water, stir well, and reserve.
In a saucepan over medium heat, bring the stock to a boil. Stir in the creamed corn and bring back to a boil, or about 3 minutes.
Give the cornstarch and water mixture a quick stir and then pour into the boiling soup, stirring to thicken. When the soup has thickened, after about 5 minutes, remove the saucepan from the heat.
Pour the egg whites into the soup in a steady stream and quickly stir in a clockwise direction until the egg whites form thin shreds.
Taste for seasoning, adding more salt or white pepper if needed. Add the sesame oil and the green onions for garnish, if using.
For a vegetarian version of this dish, make a few simple swaps:
- Use vegetable stock or broth instead of chicken stock.
- Replace the crabmeat with 6 ounces of pressed extra-firm cubed tofu, or use 6 egg whites instead of 2 to add extra texture and volume to the soup.
- Add 1/2 cup of canned or frozen sweet corn kernels.
For a vegan soup, follow the same instructions as for the vegetarian version, but:
- Skip the creamed corn (it has dairy), and use 16 ounces of frozen or fresh corn.
- Use 10 ounces of tofu so the soup has more consistency and texture.
- Skip the egg whites.
How to Store and Freeze Creamed Corn Soup
Leftover corn soup can be kept in an airtight container in the refrigerator for three to four days.
It can also be frozen in freezer-safe containers or bags for up to six months. Thaw overnight in the refrigerator and reheat in the microwave or over medium-low heat on the stovetop.