• Serves 12
  • 30 minutes
  • Difficulty Easy
  • 8 Ingredients


This recipe came from family friends who own a Chinese retaurant.

Ingredients (serves 12)

  • 3 Tins Creamed Corn 310g
  • 4 Chickent Breasts
  • 1 Bunch Spring Onions
  • 6 Slices Ham diced
  • 2 Egg Whites
  • 9 Cups Water
  • 1 Pinch Salt
  • 2 Table Spoons Cornflour


  1. Cut chicken breast into chunks and boil in water for 10 minutes. Remove chicken from pot with slotted spoon and allow to slightly cool on plate. Shred chicken into small pieces and return to pot.
  2. Bring to boil, add creamed corn, diced ham, and salt. Add mixed cornflour and stir.
  3. Turn off gas and slowly whisk in 2 egg whites. Serve hot with spring onions scattered on top.


You can use chicken thighs in place of breasts, or even a whole chicken with the skin removed.

  • So quick and easy and so darn yummy, family favourite right here


  • Love this soup. Yummy!!


  • We make it the same without the extra ham sounds lovley and warming thanks for sharing


  • Sounds good love having hot chicken and corn soup

    • Me too! Chicken soup seems to fix all manner of things!


  • I used to make this all the time when tge kids lived at home. Is so easy and so fast to make and a relatively healthy option


  • love a good chicken and corn soup – so filling in winter and even better when your sick (although I add some sweet chilli sauce to mine when I am sick!) – thank you for sharing your recipe it looks lovely


  • Not a chicken soup fan but thanks for the ideas


  • yum, love a good chicken and corn soup – child of the 70’s Chinese Banquets!!


  • Chicken and sweet corn soup – my go to get better soup.


  • Your recipe will come in handy as l love this soup when l have a cold! Thanks.


  • Looks really very good! A really nice recipe!


  • My Family were very impressed when I made this…. just like at the restaurant ! Thanks


  • mmmm nothing better for winter


  • This sounds easier than I thought .. thank you


  • I just adore chicken and corn soup.


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