Cream Corn Soup - 5 Minute Recipe!
If you like your soup spicy, feel free to add a pinch of freshly ground white pepper.
4 cups low-sodium chicken broth
2 tablespoons soy sauce
Salt and pepper, to taste
1 3/4 cups canned creamed corn
1 teaspoon cornstarch mixed with 4 teaspoons water
2 green onions, chopped
a few drops sesame oil, or to taste
Bring the chicken broth to a boil. Stir in the soy sauce and the salt and pepper.
Add the canned corn. Bring the soup back to a boil. Give the cornstarch slurry a quick re-stir and add to the soup, stirring quickly to thicken.
Remove the soup from heat. Stir in the green onion and finish with a few drops of sesame oil. Serve immediately.
* Turn this into a heartier soup by adding meat, such as ham or chicken.
**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.
Yield: 4 Servings