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Chinese Sweet Corn Soup, by Beverly Hicks Burch

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Chinese Sweet Corn Soup

Adapted from a recipe from Kylie Kwong

By Beverly Hicks Burch

Although I had never had it before nor heard of it, Kylie says this soup is a Chinese classic. According to her, some versions are thickened with an agent such as cornstarch, but she prefers it “au natural”.

Kylie also uses sweet corn cut fresh from the cob. I’ve changed that a bit since cutting corn from the cob is hard for me because of my joint problems. Of course you can find fresh corn in the produce section already cut and bagged…or you can have a great sous chef like mine…called Tall & Handsome. When all else fails I resort to frozen sweet corn. Yes, it works just as well…

Kylie also makes her own Chinese chicken stock…different version to be exact. For time sake and as I mentioned because of health limitations, I use Swanson’s chicken broth (my family has used chicken broth in their cooking long before it was the vogue.)

This make a large pot of soup, and it would be easy to half the recipe for a small “crowd”.

Enjoy! 🙂

© 2009 Beverly Hicks Burch All Rights Reserved.

Chinese Sweet Corn  Soup

3 cups corn kernels (frozen or fresh)

2 tablespoons canola or peanut oil

1 small white onion

2 tablespoon finely diced fresh ginger

1 – 2 cloves garlic, finely chopped

1 teaspoon sea salt or kosher salt

½ cup dry sherry

7 cups chicken broth or stock

1 ½ teaspoons soy sauce

2 eggs, beaten

Chopped green onions for garnish

Heat oil in a large pot. Sauté onion, garlic, ginger and salt for one minute.

Add dry sherry and simmer for about a minute, then stir in corn and chicken stock and bring to a boil.

Reduce the heat and simmer for 30 minutes.

Next, add soy sauce and stir. Lower the heat further. Take the beaten eggs and holding the bowl slightly high over the pan, pour the eggs into the soup in a thin stream, stirring the soup as you do with a fork. This technique results in “egg ribbons” similar to egg drop soup.

Serve the soup on bowls and garnish with green onions.

Enjoy! 🙂

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