From the 8 corns I bought, used up just 1 for the tamarind based soup. Vik eagerly put 2 in microwave for his late night snack the other night. And with a festive dinner we had last night at friend's birthday, I thought I should make something lighter but yet fulfilling. With five corn I have, creamed corn soup just sounds to fit the bill.
It's pretty close to Chinese Creamed Corn soup, sans the creaminess. It still has some thickness on it, but just not as creamy. I did not add neither thickening agent nor the beaten egg to create that beautiful eggs swirls. No thickening agent, because it's just personal thing - I sort of like my soup that way. No beaten egg though is another story. I LOVE those swirls, however, the last 3 eggs I have, all went to the pound cake. Could have dragged myself to get some eggs, but just too lazy.
- 5 sweet corn (grate 2 to get the pulp, and run through knife on the other 3 to get kernels)
- 3-4 cloves of garlic, minced
- 1 inch ginger, minced
- 1/2 tbsp chinese cooking wine
- 3 chicken thighs
- handful of green beans, chopped
- 2 - 3 cups of broth
- salt and pepper
- green onions
- sesame oil
- black vinegar (optional)
- hot sauce (optional)
- Heat pot with 1 tsp of oil. Toss in garlic and ginger. Fry for few seconds. Toss in chicken pieces.
- Sear chicken pieces for few minutes. Add kernels. Stir.
- Add corn pulp, beans, cooking wine and broth. Season with salt and pepper.
- Cover with lid and let simmer. Once chicken is done, lift and cut to cubes. Put back to soup.
- Just right before turning off the heat, toss in 1 tsp of sesame oil. Serve with green onions, dash of black vinegar and hot sauce.