Creamed Corn Soup
Corn seems to be one of those vegetables that everyone likes because it tastes good in so many different forms. One of my favourites is creamed corn soup, although I don’t think there is anything with corn in it that I don’t like… Popcorn is even my favourite snack food. 😉
Whenever I go to a Chinese buffet like Mandarin, creamed corn soup is one of the soups I normally get. I hadn’t had creamed corn soup in awhile and was craving soup one day so I decided to make it at home. It was pretty simple to make, but maybe it’s because I kept my ingredients to a minimum (I have been trying to eat healthier). If you prefer your soups with more ingredients (chicken, bacon, shrimp…you name it), just add them on in as well. I made it a second time and added mushrooms…yum!
Level: Easy | Time: 25 min | Servings: 4
- 4 cups of chicken stock (I used one 900ml container of Campbell’s chicken stock)
- 1.5 cups of creamed corn (I used one 398ml can of creamed corn)
- 1 tsp of corn starch
- 2 tbsp of water
- 1 tbsp of rice vinegar
- 1/2 tsp of sesame oil
- Salt (to taste; I used a pinch of sea salt)
- Black pepper (to taste)
- 1-2 green onion stalk(s)
- 2 large eggs
- Pour the chicken stock into a pot and bring to a boil over medium-high heat.
- Add the can of creamed corn and bring back to a boil.
- Put 1 tsp of corn starch into a cup, add 2 tbsp of water and stir until it forms a slurry.
- Add the corn starch-water mixture, rice vinegar, sesame oil, salt and black pepper to the soup.
- Boil for another 5 minutes (or until the soup thickens) while stirring often.
- Cut the green onions and add them to the soup.
- Remove the pot from the burner.
- Crack and lightly beat two eggs into a bowl.
- Slowly pour the eggs into the pot while stirring lightly in a circular motion so the egg forms thin strands in the soup.
- Let the soup cool for a bit and then serve!
If you want a good main dish to make with this, check out my Ground Beef and Vegetable blog post.