Cream-Style Corn Soup
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 information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Heat the oil in a large saucepan over medium heat. Add the garlic and shallots and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the chicken stock and bring to a boil; then add the crabmeat. Lower the heat to medium and cook for about 2 minutes, until nearly done.
Step 2
Stir in the nam pla, wine, and corn. While stirring, pour in the eggs in a slow stream so they cook in thin strands. Garnish if you like and serve immediately.
Vegetarian Cream-Style Corn Soup
Step 3
Substitute vegetable stock (page 162) for the chicken stock. Omit the meat.
Fresh Corn Cream-Style Corn Soup
Step 4
This will take a little longer. Shuck 8 ears of corn and use a knife to slice off the kernels; reserve. Place the ears in a stockpot and cover with 6 cups water. Bring to a boil, then lower the heat and simmer, covered, for about 30 minutes; strain, reserving the liquid. Place half the kernels and half the corn stock in a blender or food processor and puree until not quite smooth. Use the remaining corn stock in place of the chicken stock in the recipe, adding the remaining kernels along with the meat; use the puree in place of the cream-style corn. Good with a cup of heavy or sour cream stirred in during the last minute or two of cooking.
