Page 30 - 2019TOHCookbook
P. 30
CHAN | LEXINGTON, MA | SERVES 6
This is a family favorite enjoyed by three generations. So quick and easy to make!
INGREDIENTS
2 (15 oz.) cans cream-style corn
2 cups low-sodium chicken broth 1 jalapeño, thinly sliced into rings 2 tbsp. cornstarch
1⁄4 cup water
2 eggs, beaten
1 tsp. sesame oil
1 (10 oz.) can corn niblets, drained 2 tbsp. chopped cilantro
Salt and black pepper, to taste
INSTRUCTIONS
1. In a saucepan, combine the creamed corn, broth, and jalapeño; bring to a boil over medium-high heat.
2. In a small bowl, whisk together the cornstarch and water.
3. Slowly stir cornstarch mixture into simmering soup; continue to cook for about 2 minutes or until thickened.
4. Gradually add the beaten eggs while stirring the soup constantly to create ribbons with the eggs.
5. Add the sesame oil, corn niblets, and cilantro; heat through.
6. Season with salt and pepper.
24
CHINESE CORN SOUP
