Creamy Corn Soup


Michelle prepared a very simple Creamy Corn Soup for the Chinese New Year celebration at the South Arm Cooking Club for Seniors.

Creamy-Corn-Soup-4

The Creamy Corn Soup can be made with ham, cooked chicken, cooked crabmeat, salmon or shrimp.

Ingredients

  • 2 cans 14oz cans creamed corn (about 3 cups)
  • 2 cups chicken stock
  • 2 tablespoons rice wine or white wine
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • salt to taste
  • 1 teaspoon Asian sesame oil
  • 3 tablespoons finely chopped green onions
  • 1/4 cup chopped cooked meat

Creamy-Corn-Soup-1

Source: from “Quick and Easy Chinese” by Nancie McDermott

Serves 4


Instructions

Creamy-Corn-Soup-2In a medium saucepan, combine the creamed corn with chicken stock and bring to a gentle boil.

Stir in rice wine.

In a small bowl, stir together cornstarch and cold water until smooth.

Add to the soup.

Cook for another few minutes, stirring often, until slightly thicken.

Creamy-Corn-Soup-3Stir in the green onions, chopped meat and sesame oil just before serving.

One thought on “Creamy Corn Soup

  1. I make a very simple version, where each can of cream of corn is portioned to a 3/4 can of water. Use a hand blender to puree the mix a bit before heating. Once come to a boil, take off heat immediately. Slowly pour in a whisked egg, wait about 15 secs and slowly stir the soup to get that “egg drop” effect. Season to taste.

    I sometimes add cubes of ham like you did above, or a small handful of green peas, finely-chopped cilantro or green onions.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s