4 Chinese Corn Soup Recipes

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Chinese corn soup uses sweet corn in generally 2 ways. One with the corn still on the cob and the other uses just the corn kernels.

simmered soup will usually features the corn with the cob while the quick soups tend to use loose corn kernels. You will see both used in the 4 corn soup recipes listed here.

Sweet corn is high in sugar and therefore has a short shelf-life. It must be eaten fresh or should be quickly canned or frozen for storage.

My appreciation of sweet corn came pretty late in life. Perhaps it has to do with how it was first presented to me. Over-steamed (is there such a word?) and served in a paper cup. Anyway, I know they can be added to soups to provide more nutrients and (more importantly) more crunch, so I have warmed up to them.

Speaking of nutrition, according to scientists from Cornell university, when sweet corn is cooked, it releases a phenolic compound called ferulic acid. This is a well-known anti-oxidant which bind to cell walls and insoluble fibers. All the more reason to add corn to soups.


 1. Egg drop sweet corn kernel soup

sweet corn soup with onion and egg drop

This is a quick and easy sweet corn soup. The corn kernels are freshly taken from the cob although I think canned or frozen corn is acceptable too. Turn this into a vegetarian soup recipe by replacing the chicken stock in the ingredient list with a vegetable one.

The portion here should serve about 2 based on my appetite (^-_^)


  • 1 egg
  • 100g fresh sweet corn or half a cob
  • 1 small purple onion
  • 500ml soup stock
  • 2 tablespoon cornstarch mixture
  • Salt and pepper to taste


  1. Remove the corn kernels from the cob and wash them thoroughly
  2. Peel and chopped the onion into small cubes
  3. Bring the soup stock to a boil in a pot
  4. Add the corn and purple onion
  5. Bring back to a boil, lower the heat, cover and simmer till the corn is soft
  6. Add the cornstarch mixture to thicken the soup
  7. Beat the egg lightly
  8. Lower the heat and do the egg drop
  9. Give the soup a few quick gentle stirs to spread out the egg flowers
  10. Remove from heat
  11. Serve with pepper

2. Chinese corn soup with chicken


This Chinese recipe produces a sweet broth using fresh corn on the cob and carrot. It is a sweet and refreshing soup. If you are experiencing a sweltering summer heat, cook this as it helps replenish bodily fluids lost through the heat and is also nourishing.

Although I am all for ingredient substitution but I have to say that the corn on the cob is a must for this soup. Please do not use frozen sweet corn or canned corn. If you have some dried red dates in the larder, throw a couple in to further sweeten the soup.


  • 2 chicken thighs
  • 2 corns on the cob
  • 2 slices of ginger
  • 2 carrots
  • 1.5 to 2 litres water


  1. Clean the chicken thighs. Trim excess fats
  2. Parboil the chicken pieces
  3. Cut the corn cobs and carrot into several sections, rinse and drain
  4. Bring the water to a boil in a pot
  5. Add the parboiled chicken, carrot and corn pieces and ginger
  6. Bring back to a boil and cook for 20 minutes
  7. Lower the heat and simmer gently for 2 hours
  8. Bring to a boil and add salt before serving

You can use the slow cooker or the thermal cooker to make this soup.

3.  Chinese corn soup with pork ribs


This is a very simple Chinese corn soup recipe with only 2 key ingredients: sweet corn and pork ribs. If you are new to Chinese soups, this is a good recipe to start with. Although this is a broth it can be quite filling especially if you chomp on the corn.

The instruction calls for a thermal cooking pot. The cooking time is about 4 hours. A normal soup pot on the stove or a crock pot can also be used if you are short of time.


  • 1 kg pork ribs
  • 3 ears sweet corn
  • 10 cups pork soup stock
  • Salt and pepper


  1. Parboil the pork ribs with the ginger, trim off any excess fats
  2. Wash the sweet corn and cut into big pieces
  3. Add the soup stock, pork ribs and sweet corn into the inner pot of the thermal pot
  4. Bring to a boil
  5. Lower to medium heat and simmer for about 20 minutes
  6. Cover the pot and remove from heat
  7. Place the inner pot into the outer pot, seal and leave it to cook for 4 hours
  8. Add salt and pepper to taste before serving

4. Corn soup with fresh coconut and chicken

This is a refreshing soup using fresh coconut flesh, fresh chicken and corn on the cob. It is a nourishing soup suitable for a hot and heaty summer.


  • 1 small chicken
  • flesh of 1 fresh coconut
  • 1 corn on the cob
  • 2 slices of ginger
  • 10 cups or 2 litres of water


  1. Clean the chicken and cut into smaller pieces
  2. Parboil the chicken pieces
  3. Cut the coconut flesh into strips
  4. Cut the corn into several sections
  5. Bring the water to a boil in a pot
  6. Add the chicken, coconut strips, corn pieces and ginger
  7. Bring back to a boil and cook for 20 minutes
  8. Lower the heat and simmer for 2 hours
  9. Bring to a boil and add salt before serving

Happy Souping, Phoebe

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