Techniques can greatly affect how a dish tastes. This Cantonese soup with creamed corn uses a traditional Chinese cooking method called velveting. This technique makes proteins in Chinese dishes tender and moist. To velvet meat, pieces of chicken or seafood are coated with egg whites and starch. The starch can be cornstarch, potato starch, or wheat flour. After coating, the meat is fried. This process keeps the chicken or seafood juicy and tender by sealing the moisture inside.

The original recipe for this creamed corn soup uses seafood. The seafood is chopped into small pieces and coated with egg whites and cornstarch. Our recipe is simpler and uses a shortcut. Instead of coating the seafood, we use a mixture of cornstarch and water to thicken the soup. The egg whites are added differently too. They are poured into the hot broth at the end, like in egg drop soup. This creates thin white strings of egg that give the soup its texture.

This corn and crabmeat soup is delicious and easy to make. It’s ready in just 30 minutes! The green onions and sesame oil add great flavor. If crabmeat is hard to find, you can use cooked ham instead for a different taste. Homemade chicken stock works best, but you can use store-bought broth too. Just choose a low-sodium and organic option if you can. It’s a simple and tasty dish everyone will enjoy.

Ingredients

For Thickening:

For the Soup:

Steps to Make It

01

Make sure you have all the ingredients ready before you start.

02

Mix the cornstarch and water together until smooth, then set it aside for later.

03

Heat the stock in a saucepan over medium heat until it boils. Add the creamed corn and let it boil again for about 3 minutes.

04

Stir in the salt, white pepper, sugar, rice wine or sherry, and crabmeat. Cook for 2 minutes until it boils again.

05

Stir the cornstarch and water mixture, then pour it into the boiling soup. Stir until the soup thickens. After about 5 minutes, take the saucepan off the heat.

06

Slowly pour the egg whites into the soup while stirring quickly in a circle. Keep stirring until the egg whites form thin strands.

07

Try the soup and add more salt or white pepper if you think it needs it. Then, stir in the sesame oil and sprinkle the green onions on top for garnish, if you’re using them.

FAQs:

1. What is Cantonese Creamed Chicken Corn Soup Recipe?

Cantonese Creamed Chicken Corn Soup Recipe is a traditional Chinese dish that combines a rich, creamy base made from creamed corn and a flavorful broth, typically made with chicken stock. It often includes proteins like crabmeat, chicken, or tofu, along with seasonings such as sesame oil and white pepper. It’s known for its smooth texture and savory taste.

2. Is Cantonese Creamed Chicken Corn Soup Recipe spicy?

No, Chicken Corn Soup Recipe is not spicy. It has a mild, savory flavor with a touch of sweetness from the creamed corn. The soup is usually seasoned with white pepper and sesame oil, but there’s no heat or chili involved, making it suitable for those who prefer non-spicy dishes.

3. Can I make Cantonese Creamed Corn Soup vegetarian or vegan?

Yes, you can easily make a vegetarian or vegan version of the corn soup. For the vegetarian version, use vegetable stock instead of chicken stock and replace crabmeat with tofu. For a vegan version, skip the creamed corn (since it may contain dairy) and use fresh or frozen corn instead, along with tofu to replace the protein.

4. What is the purpose of the egg whites in the easy corn soup recipe?

Egg whites are added to Cantonese Creamed Corn Soup to create delicate, thin shreds or strands that give the soup its signature texture. When poured into the hot broth, they cook quickly and float in the soup, adding a silky and smooth texture without changing the flavor.

5. Can I use canned creamed corn instead of fresh corn?

Yes, canned creamed corn is commonly used in this recipe for convenience. It gives the soup a smooth and creamy texture. Fresh corn can also be used, but you would need to blend or process it to achieve a similar creamy consistency.

6. How do I thicken the soup?

To thicken the soup, a cornstarch and water mixture is used. This slurry is added to the soup while it’s boiling, and as it cooks, the soup thickens. This gives the soup a velvety consistency that complements the creamy corn base.

7. Can I make the soup ahead of time?

Yes, Cantonese Creamed Corn Soup can be made ahead of time and stored in the refrigerator. If you’re planning to make it in advance, just reheat it gently over low heat. You may need to add a little water or broth to thin it out if it has thickened too much while stored.

8. Is this soup healthy?

Cantonese Creamed Corn Soup can be a healthy option, especially if you use low-sodium broth and limit the use of added sugar. It’s rich in protein if you add seafood, tofu, or chicken, and it includes vegetables like corn and green onions. However, depending on the ingredients you use, the soup may be higher in sodium or fat, so it’s important to choose your ingredients carefully for a healthier option.

9. What can I serve with Cantonese Creamed Corn Soup?

This soup is light yet filling, so it pairs well with other Chinese dishes such as steamed rice, dumplings, or stir-fried vegetables. It can also be served as a starter in a larger meal featuring rice and protein dishes, or as a side to accompany your main entrée.

10. Can I use store-bought chicken broth instead of homemade stock?

Yes, store-bought chicken broth works fine in this recipe. However, it’s best to use low-sodium and ideally organic options to keep the soup’s flavor balanced. Homemade chicken stock adds a richer, deeper flavor, but store-bought broth is a convenient alternative.

11. What kind of protein can I use in Cantonese Creamed Corn Soup?

Traditional versions of this soup often use crabmeat, but you can also use other proteins like cooked chicken, shrimp, or tofu. If you prefer a vegetarian option, tofu is an excellent choice as it soaks up the flavors of the soup and adds a hearty texture.

12. How do I prevent the egg whites from becoming clumpy?

To prevent the egg whites from clumping in the soup, it’s important to pour them in slowly in a steady stream while stirring the soup continuously in a clockwise direction. This helps the egg whites form thin, delicate strands rather than clumping together.

13. Can I add other vegetables to the soup?

Yes, you can add other vegetables if you like. Some options include carrots, mushrooms, or peas, which can be added early in the cooking process. Just chop them finely so they blend well with the soup’s texture.

14. What is the role of sesame oil in the soup?

Sesame oil is a key ingredient in Cantonese Creamed Corn Soup, adding a nutty and fragrant flavor that enhances the soup’s richness. A small amount is usually added at the end of cooking to bring out its aroma and finish the soup with a burst of flavor.

15. Can I freeze Cantonese Creamed Corn Soup?

Freezing this soup is not recommended, as the texture may change once reheated. The egg whites may not hold up well, and the soup may become watery or grainy after freezing. However, you can store it in the fridge for a few days and enjoy it fresh for the best taste and texture.