Corn Soup Recipes - Quick and Easy with Step by Step Guide

Corn is sweet, hence it is a good ingredient for making soup. There are various ways to make delectable corn soup. Three corn soup recipes are presented here, depending on whether you are vegetarian or non-vegetarian, and whether you like to have crab meat or chicken in your soup.

If you are vegetarian, adding the sweet vegetables such as carrot and cabbage to the corn will make the savoury sweet soup. See the vegetarian corn soup recipe below. Use the vegetarian broth instead of just water if you have that in your house; with this ingredient, you can use less carrot.

If you have some crab meat in the refrigerator and wonder how you can make soup out of it, consider the quick, easy and savoury crab and corn chowder recipe below. You will love it. This recipe is often serve in Chinese restaurant.

If you do not want to add crab meat, use chicken instead, and that will give you the delicious Chinese chicken and corn soup. See recipe below.

Happy Cooking !


Vegetarian Corn Soup Recipe


Ingredients
1 cup tender sweet corn kernels from the can
1 cup cream corn from can
1 carrot chopped into small cubes
2 tbsp cabbage finely chopped
1 spring onion finely chopped

½ tsp sugar
½ tsp light soya sauce (up to taste)
1 tbsp corn starch flour
4 cups water

½ tsp salt (up to taste)
1 tsp vinegar (up to taste)

Minced parsley (for garnish)


Method
1) Mix the corn starch flour in 2 tablespoons of water. Stir well.

2) Pour 4 cups of water into a pot.

3) Add the finely chopped carrots and bring the soup to boil for 15 minutes at high heat.

4) Add the cabbage and onion and boil for 5 minutes.

5) Add the sweet corn kernels and cream corn and wait till it boils.

6) Add the corn starch water prepared earlier and continuously stirring the soup until it thickens.

7) Add the sugar, light soya sauce, salt and vinegar.

8) Stir for a few seconds and turn off the heat.

9) Serve hot with garnished parsley.


Source

Crab and Corn Soup Recipe

Ingredients

1 can of creamed corn

3/4 pot of chicken broth

150g (5 ¼ oz) fresh crab meat

1 egg white

3 tablespoon of minced chicken meat

Seasonings

2 tablespoon of Cornstarch

1 teaspoon of salt

Some Black pepper powder



Garnishing (optional)

Crabsticks

Minced herbs



Methods

1.) Boil the chicken broth.

2.) Add in the creamed corn and minced chicken meat. Bring the soup to boil.

3.) In a separate bowl, add 3 tablespoon of water to the corn starch and stir it until it is well mixed.

4.) Add the watery corn starch to the boiling soup.

5.) Add the crab meat to the soup and stir gently until the soup thickened.

6.) When the soup is boiling, turn heat to low.

7.) Beat the egg white in a bowl for about 15 seconds.

8.) While stirring the soup, add the beaten egg white.

9.) Add the salt.

10.)Scope the soup into bowls and garnish with cut crabstick or sprinkle with some minced herbs.

Note : To prepare the chicken broth, you can boil a few chicken bone or chicken breast part, after removing the chicken meat. The chicken meat can be minced for the soup ingredient.


Chicken and Corn Soup
Chicken and Corn Soup

If you do not have crab meat, consider this chicken corn soup, it is equally delicious !

Chinese Chicken Corn Soup Recipe

Ingredients

1 can of creamed corn

3 cups of chicken broth

1 cup of diced, cooked chicken (without the skin)

1 tablespoon of Cornstarch

2 tablespoon of cold water

2 egg whites

2 tablespoon of minced parsley

Methods

1.) Add the cornstarch to the cold water, stir well.

2.) In a pot, pour in the chicken broth, followed by creamed corn and the diced chicken.

3.) Bring the soup to boil over medium heat. Keep stirring to prevent the cream corn from sinking to the bottom of the pot and burnt.

4.) Add the egg white and continue stirring.

5.) Add the cornstarch water to the soup. Continue stirring and boiling the soup at low heat until the soup thickened.

6.) Serve the soup in a bowl after garnished with parsley.


Source
Lotus Root Soup
Lotus Root Soup

Copyright

The text and all images on this page, unless otherwise indicated, are owned by Ingenira who hereby asserts her copyright on the material. Permission must be granted by the author in writing prior to copy or republish this article in print or online. However, please feel free to copy the first paragraph with a link back to this page. Thank you.

© Ingenira 2011

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Comments 5 comments

Ingenira profile image

Ingenira 5 years ago Author

thanks, The Good Cook.

thank you too, Eiddwen.


Eiddwen profile image

Eiddwen 5 years ago from Wales

Another for me to bookmark and I will let you know how it turns out.

Thanks for sharing this gem and here's to many more to share.

Take care

Eiddwen.


The Good Cook profile image

The Good Cook 5 years ago

I have to agree - this soup does look and sound exceptionally tasty.


Ingenira profile image

Ingenira 5 years ago Author

thank you, thougtforce, being the first to comment. Chinese restaurant sometimes serve this soup, maybe you have tried it.


thougtforce profile image

thougtforce 5 years ago from Sweden

This soup sound and looks so tasty and it feels just right now when autumn arrives! Tonight we have strong wind and rain here and a good soup would be wonderful. Thanks for the inspiration:)

Tina

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