chinese corn soup

Recipe video above. This is a very quick to make soup that is one of all my all time favourites, it&#039;s thick, creamy (but with no cream!), sweet from the corn, hearty and soul warming. I&#039;ve been known to add greens to it, my favourite being chinese broccoli and broccolini, to make it a complete meal. Though this recipe is made with chicken, it is easily made vegetarian/vegan by omitting the chicken. Watch the cooking videoto see how this is made without using a chopping board!

Chinese Chicken and Corn Soup

(500 milliliters) chicken or vegetable broth/stock

(16 ounces 420 grams) creamed corn

soy sauce ((all purpose or light))

Chinese cooking wine (OR Mirin or Dry Sherry (can omit))

tsp ginger (, minced or finely chopped)

garlic (, minced or finely chopped)

tsp cornflour / cornstarch (, mixed with a splash of cold water)

egg (, whisked)

chicken

Salt and white pepper (,

tbsp sliced scallions / shallots ((optional))

Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.

Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.

Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.

Add the chicken, season with white pepper, and serve, garnished with scallions.

Recipe video above. Corn Soup is one of those rare soups best served cold. For all those days when it&#039;s too hot to even contemplate eating hot food!Sweet summer corn is the star here that makes a simple corn stock that drives home the corn flavour. If you can&#039;t get good fresh corn where you are, use frozen corn instead but prop the flavour up with chicken or vegetable stock.Serve cold as a canape in shot glasses, tea cups as a starter, or bowls as a meal. Serves 6 as a meal.

Cold Corn Soup for Summer

corn

water

100 grams/ 7 tbsp unsalted butter

garlic (, chopped)

onion (, finely sliced)

celery (, sliced)

leek (, white part only, finely sliced (sub 1/2 onion))

salt (, cooking/kosher salt, plus more as needed)

cream (, full fat)

thyme

bay leaf (, preferably fresh otherwise dried)

tsp black peppercorns

coriander seeds

corn kernels (, sautéed in butter until golden

onion

Cut off kernels: Cut the corn kernels off the cobs and transfer to a bowl.

Corn stock: Cut the cobs in half. Place in a large pot with the water. Bring to a boil, then reduce to medium low and simmer for 30 minutes. Strain - it should be 2 litres. If it&#039;s much more , simmer to reduce. If less, top up with water.

Sachet: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.

Sauté aromatics: Melt butter in a pot over medium high heat. Add onion, celery, leek and garlic. Cook for 4 - 5 minutes until soft.

Cook corn: Add corn kernels then cook for 6 to 7 minutes.

Simmer: Add the corn stock and the sachet. Bring it to a boil and let it simmer for 20 minutes.

Cream: Add the cream and cook for 3 minutes.

Blend and sieve: Remove the Sachet. Blend in batches in a blender on high speed until smooth. CAUTION! Hot liquid + tightly sealed blender lid = soup explosion! To avoid this, either cool before blending. OR remove the lid of the feeding tube in the blender lid. Cover the exposed hole with a folded tea towel as you blend hot liquid. You will see me do this in the recipe video.

Strain: Pass through a fine sieve.

Adjust salt: Taste and add more salt if needed.

Chill and serve: Cool, then transfer to the fridge to chill completely. Intended to be served chilled or cool, but also great at room temperture or warm!

How to serve: In shot glasses as a canape, tea cups as a small starter, or bowls as a meal with hunks of crusty bread. Garnish with kernels sauteed in butter with green onion slices and a drizzle of extra virgin olive oil (basil oil would be even more incredible!).

This easy and delicious Chinese Corn Chicken Soup is a favorite. It’s full of delicious Asian flavors. It also freezes and reheats really well.

Chinese Corn Chicken Soup

Vegetable or olive oil

ginger

garlic,

chicken broth, plus more as needed

sweet corn kernels, drained

cornstarch

water ((cold

eggs,

Sesame oil

Salt and pepper

green onions

In a large pot or Dutch oven, heat about 1 tablespoon of vegetable oil over medium-high heat. Add the ground chicken and cook until browned and cooked through, breaking it apart, about 6 minutes. Add the grated ginger and minced garlic, and cook until fragrant for another 2 minutes, stirring.

Add 4 to 5 cups of chicken broth, and deglaze the pot by scraping the brown bits from the bottom of the pan (use a wooden spoon to prevent scratching the pot). Then, stir in the corn kernels. Bring to a boil, then reduce heat to simmer for about 10 minutes.

Dissolve the 3 tablespoons of cornstarch with 4 tablespoons of cold or room temp water, and add it to the soup. It will thicken as it simmers. Simmer for 5 minutes. Note: If too thick, add more broth until desired consistency.

Increase to medium heat. Add the lightly beaten eggs and stir to swirl, until eggs are cooked, about 1-2 minutes. Season with more salt and pepper if needed.

Add a small drizzle of sesame oil to taste. Garnish with sliced green onions. Enjoy!

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Chinese Chicken and Corn Soup

Cold Corn Soup for Summer

Cold Corn Soup for Summer

Chinese Corn Chicken Soup

Top 4 chinese corn soup recipes from across the web

The most viewed chinese corn soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Chicken and Corn Soup

Cold Corn Soup for Summer

Cold Corn Soup for Summer

Chinese Corn Chicken Soup

The most viewed chinese corn soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine