Chinese chicken and sweetcorn soup

    25 min

    A delicious soup that's also super-easy to make. Chicken is simmered with sherry, salt, egg whites, creamed style corn and soy sauce, before being garnished with crumbled bacon.

    36 people made this

    Serves: 6 

    • 225g skinless, boneless chicken breast meat, finely chopped or pulsed in a food processor
    • 1 tablespoon sherry
    • 1/4 teaspoon salt
    • 2 egg whites
    • 1 (375g) tin creamed style corn
    • 1 litre chicken stock
    • 2 teaspoons soy sauce
    • 4 tablespoons water
    • 2 tablespoons cornflour
    • 4 rashers streaky bacon, cooked until crisp and crumbled

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Mix together with sherry, salt and egg whites in a large mixing bowl. Add creamed style corn and mix well to blend.
    2. Preheat a large frying pan to medium high. Add chicken stock and soy sauce; bring to the boil. Add chicken mixture and return to the boil. Reduce heat. Simmer for 3 minutes, stirring frequently to prevent burning.
    3. In a cup, mix together water and cornflour until well blended. Add cornflour mixture to simmering soup, stirring constantly. Cook for an additional 2 minutes; soup will thicken slightly. Garnish with crumbled bacon.

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    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    I really liked this soup until I added the bacon - I didn't think it complimented the other flavors at all. I would definitely omit it if I were to make this again. The only change I made was to drizzle one beaten egg in at the end, to achieve that nice Egg Drop Soup look. Thanks!  -  21 Apr 2006  (Review from Allrecipes US | Canada)


    very easy to make, cannot flop, very tasty  -  21 Jun 2001  (Review from Allrecipes US | Canada)


    This was so tasty and easy. Tasted great two days later too. I ground the chicken which gave a nice texture. Served with fried noodles.  -  17 May 2006  (Review from Allrecipes US | Canada)