Cream-Style Corn Soup

Name: Cream-Style Corn Soup
Prep time: 15 min
Total time: 15 min
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: ½ cup chopped fresh cilantro leaves or scallion, optional; One 15-ounce can creamed corn; 1 tablespoon Shaoxing wine or dry sherry; ½ cup chopped fresh cilantro leaves or scallion, optional; 2 eggs, lightly beaten; ½ pound shredded crabmeat, diced peeled shrimp, or diced boneless, skinless chicken breast; 1 tablespoon nam pla or soy sauce; 1 tablespoon nam pla or soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 3 cups chicken stock, preferably homemade; ½ pound shredded crabmeat, diced peeled shrimp, or diced boneless, skinless chicken breast; ½ pound shredded crabmeat, diced peeled shrimp, or diced boneless, skinless chicken breast; ½ pound shredded crabmeat, diced peeled shrimp, or diced boneless, skinless chicken breast; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; 2 garlic cloves, sliced; 3 shallots, sliced; 2 tablespoons corn, grapeseed, or other neutral oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
15 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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, 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. for information on Thai fish sauce (nam pla).

Ingredients

Asia
China
Soup
Winter

Ingredients

Method