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 a simple egg drop soup that’s thickened by the use of cornstarch. A common variation is the addition of chicken which is equally popular in 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!) as well as 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.
How to make Cantonese Cream Corn Egg Drop Soup
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!
Ingredients:
- Sweet Corn – tinned ones.
- Cauliflower – florets only
- Chicken Broth – made from chicken bouillon
- Cornflour – mix with 1 tsp of Water to thicken up the soup
- Eggs – beaten
- Chopped Spring Onions for garnish
Recipe notes
Essentially, you cook the vegetables to a very tender texture and then blend them into a thick soup. The cauliflower and sweet corn offer a really lovely sweetness that cuts through the savoury edge of the broth.
Use only half the sweet corn at the start and mix in the remaining half after you blend the soup so that you still get the corn kernels for texture.
I kept the consistency of the soup relatively 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 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.
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.
Cream Corn Egg Drop Soup Recipe
Equipment
- Hand blender
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
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