Monday, September 01, 2008

Fresh Corn Chicken Soup

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.


Dee said...

I could have used a bowl of this today. It's been raining every night. No fun!

I love the eggy swirl in the soup too, but yours is great the way it is :)

The Mediocre Cook said...

Your soup looks great. I really should try a creamed corn soup or chowder before the corn season ends.

daphne said...

I would love that for lunch! I have seen many versions of this and have my own but I didn't think of adding some vinegar! Thanks for the tip.

CECIL said...

dee: eggy swirl makes it more 'real' looking, isnt it?

mediocre cook: i know it! everyday as i walk by grocers, i just want to grab some more!!

daphane: huh? i thought we (asian) add black vinegar on most creamy soup? now that you said that, i wonder if i am the only one who thinks that way just because my grandpa did that! he tricked me!!

Kevin said...

I like the colours of this soup.