Ingredients
Equipment
| Large saucepan | ||
| Whisk | ||
| Can opener | ||
| Chopping board and knife | ||
| Measuring cup and spoons | ||
| Microplane/zester grater |
Ingredients
| 1 can | (398 ml) | cream-style corn |
| 1 can | (341 ml) | corn niblets drained and divided or 1 ½ cup (325 ml) fresh or frozen corn kernels |
| 2 cups | (500 ml) | low-sodium chicken broth |
| 1 tsp | (5 ml) | freshly grated ginger |
| tsp | (2 ml) | salt |
| ¼ tsp | (1 ml) | white pepper |
| 2 tbsp | (15 ml) | cornstarch |
| 1 | egg, beaten | |
| ½ cup | (125 ml) | whipping cream (35%) |
| 2 | green onions, thinly sliced |
Directions
Instructions
- In a small bowl, stir together cornstarch with 2 tbsp (30 ml) water; set aside.
- In a large saucepan set over medium-high heat, whisk together the cream-style corn, half the can of corn niblets, chicken broth, ginger, salt, and pepper.
- Whisk the cornstarch mixture into the corn mixture. Bring mixture to a boil, then reduce heat to a simmer and let cook, whisking occasionally, for 10 to 15 minutes, until soup has thickened.
- While gently stirring in circles, very gradually pour in the beaten egg, creating long ribbons. Stir in the cream, let cook for 2 to 3 minutes then remove from heat.
- To serve, ladle soup into bowls and garnish with remaining corn niblets and sliced green onion.
Tips
- Add some heat with a serving of chili crisp oil.
- For a vegetarian option, substitute chicken broth with vegetable broth.