Creamed Corn Egg Drop Soup. Cream Corn Egg Drop Soup is one of them and definitely my most favourite household Chinese soup to have at home. There are plenty of variations of a Cantonese-style Cream Corn Egg Drop Soup. The most basic one is this – a simple egg drop soup and thickened by the use of cornstarch.
Stir the soup with a scoop continually. Mix the cornstarch with water, stir well, and reserve. In a saucepan over medium heat, bring the stock to a boil. You can have Creamed Corn Egg Drop Soup using 3 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Creamed Corn Egg Drop Soup
- It’s 1 can of creamed corn (16 oz).
- It’s 2 of Eggs.
- Prepare 1 Cup of water.
Add in the salt, white pepper, sugar, rice wine, and crabmeat. Bring soup mixture to a rapid boil. Mix starch with a little cold water in a separate bowl until well dissolved. Besides being popular with home cooks, this soup is also popularly served in Cantonese restaurants.
Creamed Corn Egg Drop Soup step by step
- Pour canned corn and water into pot. Heat on medium..
- Once mixture begins to bubble, stir it for a couple minutes until egg protein denatures (egg whites solidify and turn white)..
How to cook corn and egg drop soup. Place chicken breast, corn cobs, onions, and water/chicken stock in a soup pot. In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. Gradually add the beaten egg while stirring the soup.