Creme Corn Soup

By beow1990

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Ingredients

5 cups homemade chicken stock or storebought chicken broth
1 1/4 cups canned creamed corn
1/4 teaspoon salt, to taste
1/2 teaspoon granulated sugar
Black or white pepper, to taste
2 teaspoons Chinese rice wine or dry sherry
3/4 cup cooked crabmeat, or cooked diced ham
1 tablespoon cornstarch dissolved in 2 tablespoons water
2 egg whites, lightly beaten
1/2 teaspoon Asian sesame oil, or to taste
2 green onions (spring onions), finely chopped for garnish, optional

Details

Servings 5
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Bring the broth or stock to a boil in a saucepan over medium heat. Stir in the creamed corn and bring back to a boil about 3 mins

Step 2

Stir in the salt, sugar, white pepper, rice wine or sherry and cooked crabmeat. Cook for about 2 minutes to bring back to a boil again.

Step 3

Give the cornstarch and water mixture a quick re-stir, and then pour into the boiling soup, stirring to thicken. When the soup has thickened, remove the saucepan from the heat.

Step 4

Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.

Step 5

Add the sesame oil and the green onions garnish if using.