Corn Soup With Egg Whites
A light and comforting corn soup with delicate egg whites, featuring sweet creamed corn and savory chicken stock, perfect for a quick, nourishing meal or starter.
Ingredients
Instructions
- Bring the chicken stock to a boil in a saucepan.
- Add creamed corn, salt, and pepper to the boiling stock.
- Bring the mixture back to a second boil.
- Beat egg whites until frothy.
- Stir the dissolved cornstarch into the boiling stock.
- Stir until the soup becomes clear.
- Turn off the heat.
- Add the beaten egg whites, gently stirring once or twice.
- Serve hot.
Nutrition & Diet Analysis (per serving)
255
kcal
13% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Under 400 cal
Low-fat
Contains
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).