• Servings 4
  • Prep 20 min
  • Cook 4-5 min
  • Cuisine
  • Skill Level

Asian Chicken and Corn Soup


    • 2 egg whites
    • 3/4 lb boneless, skinless, chicken breasts, chopped fine
    • 1 (16 oz) can creamed corn
    • 4 cups chicken broth
    • 1 tsp soy sauce
    • 2 tbs corn starch
    • 3 tbs water
    • 2 scallions, thinly sliced on a bias
    • 2 cloves garlic, minced
    • Kosher salt and black pepper to taste





  • Beat egg whites until moist peaks form.
  • Fold in chopped chicken and reserve.
  • Process 1 cup of the broth and 1 cup of the corn in a blender or food processor until smooth.
  • Combine in a 2 quart saucepan with the remaining corn, broth, and garlic.
  • Add soy sauce, salt and pepper to taste and heat slowly.
  • Mix the cornstarch and water. Add the the soup and cook, stirring until slightly thickened.
  • Add the chicken and egg white mixture and blend well.
  • Cook on medium heat until chicken is cooked through, but do not boil. About 4-5 minutes.
  • Garnish with sliced scallions.

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