I recently joined The Soup Club at my new company, Liquorice Africa, where I’ve started working as a copywriter. The club is only active during winter and once a week, one member brings a soup to work, enough for the whole club to enjoy. I decided to make a Chinese cream corn soup.
Chinese cream corn soup, warm, creamy and filling, is ideal for cold and windy nights. This recipe uses canned cream corn, I usually purchase the KOO Cream-style Corn – it’s even better to make your own, but using canned cream corn will decrease your cooking time to a mere 10 minutes. I used to love making this when I was a student.
This recipe makes five servings, (warning: 1 person never has 1 serving only.)
- 1 tsp sunflower oil
- 1 salad spring onion (finely sliced)
- 1 can creamed corn
- 3 mielies/corn cobs (cut kernels off)
- 1 Tbsp corn flour/Maizena
- 1 1/2 can of cold water (simply fill water into creamed corn can after use)
- 1 1/2 Tbsp sugar
- 2 tsp salt (add to taste)
- 3 pinches of white pepper
- 2 eggs, well beaten
- fresh coriander to sprinkle
- In the soup pot to be, fry 1/2 the sliced spring onion with olive oil, till lightly browned.
- Add the creamed corn.
- Add the fresh kernels cut from mielies.
- Use the empty can to add 1 can of water to pot.
- Allow the soup to boil.
- Add 1/2 can of water mixed with corn flour.
- Slowly add to soup, while stirring – this will thicken the soup.
- Add sugar, salt and white pepper.
- Mix the eggs in a separate container (I usually use a measuring jug for easy pouring).
- While stirring the soup in one direction, slowly pour the egg liquid in one spot and it’ll poach automatically
- Serve hot!