Cantonese Canned Cream Corn Soup

  • PrepTime: 15 Mins
  • CookTime: 15 Mins
  • TotalTime: 30 Mins


  1. 5 cups homemade chicken stock (or store-bought chicken broth)
  2. 1 1/4 cups canned creamed corn
  3. 1/4 teaspoon salt (to taste)
  4. 1/2 teaspoon granulated sugar
  5. Black or white pepper (to taste)
  6. 2 teaspoons Chinese rice wine (or dry sherry)
  7. 3/4 cup cooked crabmeat (or cooked diced ham)
  8. 1 tablespoon cornstarch dissolved in 2 tablespoons water
  9. 2 egg whites (lightly beaten)
  10. 1/2 teaspoon Asian sesame oil (or to taste)
  11. Optional: 2 green onions (spring onions, finely chopped)


  1. Bring the broth or stock to a boil in a saucepan over medium heat. Stir in the creamed corn and bring back to a boil (about 3 minutes).
  2. Stir in the salt, sugar, white pepper, rice wine or sherry, and cooked crabmeat. Cook for about 2 minutes to bring back to a boil again.
  3. Give the cornstarch and water mixture a quick re-stir, and then pour into the boiling soup, stirring to thicken. When the soup has thickened, remove the saucepan from the heat.
  4. Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.
  5. Add the sesame oil and the green onions for garnish if using.