Cantonese Corn Soup
A comforting Cantonese Corn Soup recipe made with ground pork, sweet creamed corn, rich chicken stock, and silky egg ribbons. This easy Chinese-style soup has a smooth, velvety texture with a perfect balance of savoury and slightly sweet flavours. Thickened lightly with cornstarch and finished with fragrant sesame oil, it’s a classic restaurant-style soup you can make at home in under 40 minutes.Perfect for cozy dinners, family meals, or as a warming starter for a full Chinese-inspired feast. Simple ingredients, big flavour, and that signature silky finish that keeps everyone going back for another bowl.
Ingredients
- 2 cups ground pork
- 2/3 cup Shaoxing rice wine divided
- 3 cans creamed corn 14 oz each
- 6 cups chicken stock preferably homemade or Campbell’s
- 1 tsp salt
- 3 tbsp cornstarch plus more if a thicker consistency is desired
- 2 egg whites lightly beaten
- 2 tbsp water
- 1 tsp roasted sesame oil
Instructions
Prepare the pork
- In a bowl, combine the ground pork with 3 tablespoons of Shaoxing rice wine. Mix well until evenly blended.
Combine with stock
- Pour the chicken stock into a large pot. Add the pork mixture and stir thoroughly to break up any clumps.
Add corn and seasoning
- Stir in the creamed corn, remaining rice wine, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Skim the soup
- As the soup comes to a boil, skim off any foam or impurities that rise to the surface.
Thicken the soup
- Mix cornstarch with water to form a smooth slurry. Slowly pour it into the soup while stirring continuously. Simmer until the soup thickens to your desired consistency, then remove from heat.
Add egg whites
- Combine egg whites with 2 tablespoons of water. Slowly drizzle into the hot soup in a thin stream while gently stirring to create silky ribbons.
Finish the soup
- Stir in the roasted sesame oil for aroma and depth of flavor.
- Serve
- Serve immediately while hot.
For the silkiest Cantonese corn soup recipe, always add the egg whites slowly in a thin stream while gently stirring the hot soup.a This creates those signature restaurant-style silky egg ribbons instead of clumps. It’s a small step, but it’s what gives this Chinese corn soup that smooth, glossy texture you see in authentic Cantonese kitchens.
Notes
- This Cantonese corn soup recipe gets its signature silky texture from a combination of creamed corn, cornstarch slurry, and gently stirred egg whites. Don’t rush the egg step—it really defines the final look and feel of the soup.
- The soup naturally thickens as it sits, so if it becomes too dense after cooking, just add a splash of warm chicken stock to bring back that smooth restaurant-style Chinese soup consistency.
- Shaoxing rice wine adds a subtle depth and authentic Cantonese flavour. It doesn’t taste strong in the final dish, but it’s what gives that classic Chinese takeout soup aroma.
- Ground pork should be well broken up in the stock at the beginning to avoid clumping. This helps create that clean, even texture you expect from a homemade Cantonese corn soup.
- Creamed corn varies by brand, so adjust salt and thickness at the end if needed. Some versions are sweeter or thicker than others.
- Best served immediately while hot for the silkiest texture and freshest flavour—this is when the Chinese corn soup with egg ribbons tastes its absolute best.
Nutrition
Serving: 1gCalories: 287kcalCarbohydrates: 33gProtein: 14gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 37mgSodium: 851mgPotassium: 484mgFiber: 2gSugar: 7gVitamin A: 114IUVitamin C: 7mgCalcium: 16mgIron: 1mg
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