Chinese Corn Soup
This delicious and easy-to-make corn soup is perfect for a chilly winter day. It is warming to drink a bowl of hot soup teaming with nutritious vegetables.
Makes
Serving size
Ingredients
2 ½ cups vegetable broth, low sodium
2 ½ cups water
1 can (15.25 ounce, 432 grams) sweet corn, no salt added, drained (after drained weighs 281 grams)
¼ cup butter
1 stalk (52 grams) celery, chopped
1 small (70 grams) onion, chopped
1 ½ tablespoons unbleached flour
1 teaspoon nutmeg, ground
½ teaspoon five spice powder
2 teaspoons (8 grams) ginger, minced
1 small (56 grams) egg, beaten
½ teaspoon ground black pepper
Instructions
- Heat vegetable broth, water and corn in a saucepan over medium heat. Bring to a boil and reduce heat to a simmer.
- Melt butter in a skillet over medium-low heat. Add celery and onion and cook for 5 minutes.
- Add flour and cook for 2 minutes, stirring frequently. Transfer to the saucepan.
- Add nutmeg, five spice powder and ginger. Simmer for 2 to 3 minutes, stirring occasionally.
- Stir the soup and slowly pour the beaten egg into the soup. Simmer for 2 to 3 minutes, stirring occasionally.
- Serve in bowls and sprinkle with black pepper on top.
Cooking Tip
Substitute five spice powder, nutmeg and ground black pepper with other spices for different flavors.
Recipe Contributed by FamilyCook Productions
Nutrition Info
Nutrition Info
Makes: 4 servings Serving size: 1 ½ cups
Calories
195
Fat
14 g
Saturated Fat
8 g
Trans Fat
<1 g
Cholesterol
66 mg
Carbohydrates
17 g
Sugar
5 g
Fiber
2 g
Protein
4 g
Sodium
113 mg
Calcium
27 mg
Phosphorus
111 mg
Potassium
211 mg
Content made possible with support from Fresenius Medical Care Renal Pharmaceuticals
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