Cantonese / American Chinese Recipe
Seafood Corn Soup
Seafood corn soup is a lightly thickened soup with sweet corn, shrimp, crab, fish, scallops, or mixed seafood.
Recipe at a glance
| Purpose | Menu-derived Chinese restaurant recipe family |
| Cuisine or format | Cantonese / American Chinese |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 6 cups stock
- 1 cup corn kernels or creamed corn
- 8 oz seafood or chicken
- 1 teaspoon ginger
- White pepper
- 1 tablespoon light soy sauce, optional
- Cornstarch slurry
- 1 egg, optional
- Scallions
Method
- Simmer stock with ginger.
- Add corn and seafood or chicken.
- Season with white pepper and soy sauce if using.
- Thicken lightly with cornstarch slurry.
- Drizzle in beaten egg if using.
- Finish with scallions.
Variations and substitutions
- Adjust the protein or vegetable only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: noodles should not be mushy, fried items should not be soggy, and broths should remain clear unless the dish calls for thickness.