Cream-Style Corn Soup

Name: Cream-Style Corn Soup
Yield: makes 4 servings
Ingredients: 2 tablespoons corn, grapeseed, or other neutral oil; 2 garlic cloves, sliced; 3 shallots, sliced; 3 cups chicken stock, preferably homemade (page 159); 1/2 pound shredded crabmeat, diced peeled shrimp, or diced boneless, skinless chicken breast; 1 tablespoon nam pla or soy sauce; 1 tablespoon Shaoxing wine or dry sherry; One 15-ounce can creamed corn; 2 eggs, lightly beaten; 1/2 cup chopped fresh cilantro leaves or scallion, optional

December 14, 2011

This soup has become popular in the kitchens of Chinese Americans in the past few decades. It’s best, of course, when you start by making creamed corn (see the second variation), but canned creamed corn—a concoction that Americans of various ethnicities and generations have long enjoyed (sometimes in secret)—allows you to make this tasty soup quickly at any time of year. See page 500 for information on Thai fish sauce (nam pla).

Recipe notes

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