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Ham and Sweet Corn Soup

Sue Lau
Asian style soup with ham and sweet corn.
Prep Time 5 mins
Cook Time 15 mins
Course Soup
Cuisine Asian
Servings 8


  • 4 cups chicken broth
  • 1 15 ounce can whole kernel corn, drained
  • 1 15 ounce can creamed corn
  • 1 cup finely diced ham
  • 1 tablespoon soy sauce
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons sesame oil
  • 1/4 teaspoon black pepper
  • 4 scallions sliced
  • 2 tablespoons cornstarch mixed with 1/4 cup cold water
  • 2 eggs beaten


  • Heat together the chicken broth, corn, ham, soy sauce, ginger, sesame oil, and pepper.
  • Mix the cornstarch slurry and add to soup along with the scallions, stirring until thickened, about one minute after it boils.
  • Beat eggs lightly in a spouted glass measure; stir soup until it is like a whirlpool and while stirring, drizzle eggs into the hot spinning soup without breaking it up with stirring. This allows strings of egg to form.


From the kitchen of palatablepastime.com