Saturday, May 21, 2011

Chinese Corn Soup

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(about 6-8 servings)


Plump, fresh sweet corn is showing up everywhere. I managed to get a hold of 6 ears of organically grown corn for almost nothing; they were practically giving it away! This wonderful Cantonese soup came to mind while I was choosing my corn, so afterwards I made my way to the butcher to pick up a nice free-range chicken breast.

I imagine this could be made with frozen or canned corn although I have never tried that. Fresh corn is just too good to pass up, and worth that extra bit of prep time!



6 ears of corn, shucked (about 7-7 1/2 cups)
1 skinless and boneless chicken breast, about 8 oz
1 tbsp cornstarch
1 tbsp flour
2 tbsp glutinous rice wine or sherry
1 tbsp soy sauce
2 tsp hot sesame oil, or regular sesame oil with a pinch or two of cayenne pepper
1  tsp minced fresh ginger (optional)
2 tsp canola oil
2 small cloves, garlic, minced
3 1/2 -4 cups chicken broth (I use less as I like my soup thick)
1 egg
1/2 cup soy milk (or milk)
salt and freshly ground pepper, to taste

2 green onions, thinly sliced

Place half the shucked corn into the bowl of a food processor and pulse a few times until you have a coarsely chopped mixture. Scrape out into a bowl and set aside.


Cut up the chicken meat into several pieces and place those into the bowl of the food processor. Pulse a few times taking care not to reduce the meat into a paste.

Place the meat into another bowl. Sprinkle with the cornstarch and flour, add the rice wine, soy sauce, sesame oil and ginger. Mix until the meat is evenly coated. Cover with wrap and leave to marinate for about 30 minutes.

Heat the oil in a d saucepan and add the garlic. Cook for about a minute until the garlic is fragrant.

Add the chicken mixture, breaking it up with a spoon as it cooks for a couple of minutes; you might need to adjust the heat a bit for this. Pour in the chicken broth and simmer gently for about 5 minutes.

Add the chopped corn as well as the corn kernels and cook for another 5-8 minutes or until the corn is tender.

Whisk together the egg and soy milk, then stir that into the hot soup as you pour it into the pot in a thin stream.


Cook for about a minute. check and adjust the seasoning, if necessary. I like the seasoning to be subtle so that the fresh corn is the first thing you taste. Remove from heat and ladle into individual soup bowls.

Garnish with the chopped green onions.

3 comments:

Torviewtoronto said...

delicious looking corn soup looks wonderful

Gerlinde in Dallas said...

Thanks, it's one of my favourite soups.

Peggy said...

Sounds like such an interesting soup! And with corn practically being free right now, it's hard to pass up =)

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