Friday, January 9, 2009
Chinese-Style Cream of Corn Soup
This is a perfect soup for these windy and chilly nights. Warm, and nourishing. This is also so easy to prepare. Perfect for these busy days, which I am going through nowadays!
This is also a very easy and simple recipe. Just three ingredients. But full of flavor. Son said this is one of his favorite soups. Hubby says this soup would have been healthier if I use real corn instead of the canned creamed corn. But I am not shucking real corn when I am in the middle of a big project. :)
1 can (15 oz) creamed corn
100 gms bacon (use low fat), chopped to bits
2 eggs, well beaten
4 T minced garlic
1 and 1/2 can of water
salt and pepper to taste
4 T cornstarch dissolved in 4 T water
sesame oil, optional
1. Cook the bacon in a non-stick wok or cooking pan until cooked and browned. Add the garlic and saute until fragrant.
2. Add the creamed corn. Use the empty can to measure one and a half can of water. Add water to the cooking pan. Let boil. Simmer for 2 - 3 minutes.
3. Add the cornstarch mixture. Let boil while stirring all time. The soup will thicken.
4. Add in the beaten eggs, slowly stirring the soup until the eggs are cooked. Sprinkle with sesame oil, if using. Serve hot.
Thick soups like this with beaten eggs are always known as Chinese-style soups in this country. Another trademark of Chinese soups is the use of the fragrant sesame oil. Sesame oil is known a a "hot" food, so it is very appropriate to add some to your dishes and soups during cold season.
Oh, if you have more time, you can use boiled, real corn instead of the canned ones. :)