For Professionals

Chinese Corn Soup

Prep time: 10 min
Cook time: 15 min

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

4 servings

Serving size

1 ½ cups

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

  1. Heat vegetable broth, water and corn in a saucepan over medium heat. Bring to a boil and reduce heat to a simmer.
  2. Melt butter in a skillet over medium-low heat. Add celery and onion and cook for 5 minutes.
  3. Add flour and cook for 2 minutes, stirring frequently. Transfer to the saucepan.
  4. Add nutmeg, five spice powder and ginger. Simmer for 2 to 3 minutes, stirring occasionally.
  5. Stir the soup and slowly pour the beaten egg into the soup. Simmer for 2 to 3 minutes, stirring occasionally.
  6. 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