Drink Your Chicken Soup
I must admit, the idea of flavoring soup with a can of corn would probably never have occurred to me. However, the Chinese have been enjoying creamed corn soup ever since canned vegetables became widely available in the 1950's. Known variously as "Cream Corn Soup" and "Velvet Corn Soup" the secret of this soup lies in the broth. It should be homemade, and not canned. While many versions call for the addition of other ingredients such as white pepper, the basic skeleton recipe is quite bland. As such, it makes a nice alternative to regular canned chicken soup if you've got sick ones at home.
So why does this article begin by urging you to drink your soup? Of course, I
don't really expect you to do so. However, in China soup is designed to take the place of a beverage during a meal.
This nourishing soup does a great job of doing just that.
Cream Corn Soup
5 - 6 cups chicken stock (see my How to Make Chicken Stock)
1 can creamed corn
4 ounces chicken meat (optional)*
1 chopped green onion**
Salt - to taste
2 eggs, lightly beaten (if worried about cholesterol use egg whites instead)
Prepare chicken stock. If not using the stock immediately, let cool, and then
store in a plastic container in the refrigerator or the freezer.
Bring stock to a boil. Add 4 tablespoons of water to the chicken meat (if it is being used) and mix well. Stir the creamed corn and chicken meat into the soup. You will know the chicken is cooked when the meat turns white. Add salt to taste and bring the soup to a boil again. Remove the soup from the heat, and add green onions. If desired, add 2 eggs or egg whites.
* You can substitute other meat, such as ham.
**If you are preparing the soup for someone who is ill, try adding a couple of slices of ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.
Fun Food Trivia