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Corn Soup With Ground Chicken

Course: Soup
Cuisine: Chinese


  • 1/4 Pound Ground Chicken
  • 1 Egg White
  • 1 Teaspoon Dry Sherry
  • Dash Pepper
  • 1/2 Teaspoon Salt
  • 1 Can Sweet Corn, Cream Style Undrained
  • 6 Cups Chicken Stock
  • Salt & Pepper To Taste
  • 2 Tablespoons Cornstarch Mixed With 4 Tablespoons Water
  • 1 Egg Lightly Beaten
  • 1 Teaspoon Each Parsley & Ham Chopped
  • - Or 2 Teaspoons Green Onion Chopped


  • Mix ground chicken with egg white, dry sherry, pepper, and salt in bowl. Add sweet corn, mix well.
  • Bring chicken stock to boil. Add ground chicken and sweet corn mixture slowly, stirring constantly. Season with salt and pepper to taste.
  • When stock comes to boil again, thicken with cornstarch mixture. Then add beaten egg slowly, stirring constantly.
  • Pour into soup tureen, and sprinkle with chopped parsley and ham or green onion for garnish. Serve hot. Serves 2 as main course or 3-6 Chinese style.