It’s easier than you think to make a Cantonese-style Cream Corn Egg Drop Soup from scratch at home, using just sweet corn, chicken broth, cauliflower and eggs to make. Its natural sweetness makes it a very popular soup choice at every Chinese household, loved by both young and old.
It’s always a nightmare to get me to drink Chinese soup as a kid. And there are only very few soups that I would drink without any complaints. Cream Corn Egg Drop Soup is one of them and definitely my most favourite household Chinese soup to have at home.
There are plenty of variations of a Cantonese-style Cream Corn Egg Drop Soup. The most basic one is this – a simple egg drop soup and thickened by the use of cornstarch. A common variation is with chicken which is equally popular at Chinese households and Chinese restaurants. Then, you have the slightly fancier version using fried fish maw in the soup, which is known to carry lots of natural collagen (for better skin!) alongside with lots of nutritional value.
Anyhow, we’re sticking to the basics here today, a Cream Corn Egg Drop Soup recipe from scratch that filled a lot of my childhood memories.
The only way my family makes it is by using canned cream-style corn. However, to my surprise, canned cream-style corn does not exist in the supermarkets in the UK! I know, for a little while, Waitrose sold them but they disappeared from the shelves a few years ago.
I stopped making my favourite soup then. But I started craving for it again and so was determined to learn how to make it from scratch.
Credits to Marion’s Kitchen’s Chicken, Cauliflower & Sweet Corn Soup recipe, I managed to recreate a taste of my childhood with a few tweaks which I’m excited to share. Additionally, you can also use this recipe to make the cream corn sauce for my Cantonese Fish Fillets with Cream Style Corn dish!
I kept the consistency of the soup pretty thick here, so if you are indeed using the recipe to make the Cream Style Corn sauce for the Cantonese Fish Fillets dish, just follow exactly of this recipe to make the sauce for the other recipe. Alternatively, if you fancy your soup more watery than thick, simply add more water at the end (I’d suggest doing it at 1/2cup increments until it reaches your desired consistency) or an extra cup of chicken broth to start with.
- 2 cups of Sweet Corn (exactly two tins of 198g Green Giant Sweet Corn you can get at Tescos, Sainsbury’s, and all major UK supermarkets). Alternatively, you can use the equivalent amount of Frozen Corn Kernels as per Marion’s recipe.
- Half a Cauliflower (florets only)
- 5 cups Chicken Broth (made from chicken bouillon)
- 1 tsp Cornflour mixed with 1 tsp of Water (to thicken up the soup)
- 2 Eggs (beaten)
- Chopped Spring Onions for garnish
How to make:
Bring the chicken broth to a boil in a large pot. Add in cauliflower florets and 1 cup of sweet corn. Let cook until softened, roughly 20 minutes or so.
Then blend the mixture until smooth by either using a hand blender or transfer to a blender to do so. I’ve got a hand blender set at home, which includes a detachable blender, whisk, chopper and beaker. It’s a really handy set at home which I absolutely love!
Next, stir in the remaining 1 cup of sweet corn, let simmer for about 5 minutes so that the kernels soften up a little bit. Then stir in the cornflour mixture and cook until the soup thickens up. If you prefer your corn soup more watery, simply add more water at 1/2 cup increments until it reaches your desired consistency as mentioned.
To make the egg drop, slowly drizzle and stir in the beaten eggs. You don’t want to stir it too quickly as that would break up the eggs cooking over the heat of the soup. Keep it slow and steady until the eggs take shape in ribbons/threads.
Last but not least, season with a pinch of salt and white pepper according to your own taste. Garnish with some chopped spring onions and serve immediately!
Cream Corn Egg Drop Soup Recipe
- Hand blender
- 2 cups Sweet Corn
- ½ Cauliflower (roughly 290g) florets only
- 5 cups Chicken Broth
- 1 tsp Cornflour mixed with 1 tsp of water
- 2 Eggs beaten
- Spring Onions (optional) chopped, for garnish
- Salt & White Pepper to taste
- Bring Chicken Broth to boil in a large pot.
- Add cauliflower florets and 1 cup of sweet corn. Cook for 20 minutes until tender.
- Blend the mixture until smooth using a hand blender.
- Stir in the remaining sweet corn, let simmer for about 5 minutes so that the kernels soften up a bit.
- Stir in the cornflour mixture. Let cook until the soup thickens.
- Slowly stir in beaten egg and let cook until silky threads form.
- Season with salt and white pepper. Garnish with chopped spring onions (if using). Serve immediately.
- You can swap out the tinned sweet corn with frozen corn kernels as per Marion’s recipe. Ratios remain the same.
- The soup texture here is relatively thick . If you prefer your corn soup more watery, simply add more water at 1/2 cup increments until it reaches your desired consistency.