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.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or coconut milk after turning off the heat. If cornstarch isn't available, you can use arrowroot or potato starch as a thickener. To enhance flavor, sauté some garlic or onion before adding the chicken stock. This soup can be easily customized with your favorite vegetables or herbs.
Serving Suggestions
Serve the corn soup hot, garnished with fresh herbs like chives or parsley for an added touch. It pairs beautifully with crusty bread or a light salad for a complete meal. Consider serving it as a starter alongside your favorite Asian dishes, such as Deborah'S Sweet & Sour Chicken or Velvet Chicken With Mushrooms(Ginger Chicken).
Storage & Reheating
Store any leftover corn soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stove over low heat, stirring occasionally to ensure even heating. If the soup thickens too much upon refrigeration, add a little chicken stock or water to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Soup With Egg Whites contains roughly 228 calories, with 19g protein, 64g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (203% of the Daily Value), protein (37% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 932mg per serving (41% of the Daily Value).
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).
Frequently Asked Questions
Can I use fresh corn instead of creamed corn?
Yes, you can certainly use fresh corn! Simply cook the corn kernels until tender, then purée them with some chicken stock to create a creamy base. Adjust seasoning as needed. This will give the soup a fresh flavor and texture.
Is it possible to make this soup vegetarian?
Absolutely! Substitute the chicken stock with vegetable stock to make a vegetarian version of this corn soup. You can also add extra vegetables like diced carrots or bell peppers for added nutrition and flavor.
How can I adjust the thickness of the soup?
To thicken the soup, you can add more cornstarch mixed with water, or let it simmer longer to reduce. If it's too thick, thin it out with additional chicken stock or water until you reach your preferred consistency.
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).