Michelle prepared a very simple Creamy Corn Soup for the Chinese New Year celebration at the South Arm Cooking Club for Seniors.
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
Source: from “Quick and Easy Chinese” by Nancie McDermott
Serves 4
Instructions
 In 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. |
 Stir in the green onions, chopped meat and sesame oil just before serving. |
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.