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This nostalgic creamed corn and egg soup is sweet, eggy, and savory. With only a 20 minute cook time, you’ll love enjoying this with your favorite main dish!
As an adult looking back to my childhood days, there is one thing that consistently stands out and it is my mom’s ability to come up with dinner and dinner ideas in a blink of an eye. Even more impressive is her ability to make it so that dishes take less than 30 minutes, and more often than not, less than 20 minutes.
This creamed corn and egg soup is one of those recipes and so nostalgic for me. This easy corn soup can be a main or side dish or after dinner soup (Taiwanese people have soup after every meal) and my brother and I loved this. We loved the sweetness of the corn paired with the eggy and savory soup base. It was always so creamy and a big comfort food of ours.
Creamed corn soup reminds me a lot of corn egg drop soup. Corn egg drop soup is a slightly different base but majority of the ingredients are the same. Creamed corn and egg soup is thicker and has more of a creamy corn soup base that I really enjoy.
Recipe Tips and Variations
- If fresh corn is available and in season, feel free to add corn kernels from a corn off the cob!
- Use liquid egg whites as an egg substitute.
- Add soft tofu or shredded chicken to the soup for more protein, if desired.
Storage and Reheating Instructions
Allow leftovers to cool completely before putting into an airtight container. This can be refrigerated for up to 5 days. To reheat, reheat until warmed through in a pot on the stovetop or in the microwave.
Creamed Corn and Egg Soup
Ingredients
- 29.5 ounces (836 g) sweet corn creamed style, (generally, in the USA, this is 2 cans)
- 7 ounces (199 ml) water
- Splash of soy sauce, for umami
- 4 eggs, whisked
- Chopped green onions, for topping
Instructions
- In a saucepan on the stove, bring the corn, water, and soy sauce to a boil.
- Stir in the eggs and remove from heat. Season with salt and pepper to taste and serve warm and garnish with green onions, if desired.
