Total Time
Prep 5 mins
Cook 10 mins

You won't even bother ordering this soup from a Chinese restaurant anymore, this is so easy to make and very good! For a thicker soup use more cornstarch, I like to add in some sesame oil also and if I am serving this to guests I also add in a few drops of yellow food colouring for a nicer presentation.

Ingredients Nutrition


  1. In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
  2. In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
  3. Gradually add the beaten eggs while stirring or whisking the soup constantly.
  4. Add in the corn niblets (if using) and heat though.
  5. Season with salt and pepper.
  6. Serve and enjoy!
Most Helpful

Eactly what I was looking for. Very easy to make. I didn't have frozen corn, so added a can or corn kernals (not cream of corn) in addition to two cans of cream of corn. I didn't have corn starch so thickened with a little flour mixed into water and it worked perfectly. To get ribbons, just slowly pour in eggs (very slow) and use a wisk to mix soup quickly as you pour eggs in. Thanks for the recipe.

lisa July 24, 2008

as always when you see Kittencal you know it is going to be a winner and this is no exception. The flavor is nice a sutle and the time it takes to make is really the best part. It is also made with all things that I have on hand.

jawserwog May 19, 2012

I really wasnt all that thrilled tasted like cream corn, not much more then that.

chumana March 02, 2009