Vegetarian Cream Style Corn Soup China Food

CANTONESE CREAMED CORN SOUP

Steps:

• Gather the ingredients.
• Mix the cornstarch with water, stir well, and reserve.
• In a saucepan over medium heat, bring the stock to a boil . Stir in the creamed corn and bring back to a boil, or about 3 minutes.
• Add in the salt, white pepper , sugar, rice wine or sherry , and crabmeat. Cook for about 2 minutes to bring the mixture back to a boil again.
• Give the cornstarch and water mixture a quick stir and then pour into the boiling soup, stirring to thicken. When the soup has thickened, after about 5 minutes, remove the saucepan from the heat.
• Pour the egg whites into the soup in a steady stream and quickly stir in a clockwise direction until the egg whites form thin shreds.
• Taste for seasoning, adding more salt or white pepper if needed. Add the sesame oil and the green onions for garnish, if using.

EASY VEGETARIAN CORN CHOWDER

Steps:

• In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
• Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

VEGETARIAN CREAM-STYLE CORN SOUP (CHINA)

Steps:

• Over medium heat in a large saucepan, heat the oil, then add garlic & shallots, cooking 3 to 5 minutes, until softened, & stirring occasionally.
• Add vegetable stock & bring to a boil. stir in fish sauce, wine & corn, & while stirring, pour in the eggs in a slow stream so they cook in thin strands.
• Garnish, if you like, with the chopped cilantro & serve immediately.

EASY CHINESE CORN SOUP

Steps:

• In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

EASY CHINESE CORN SOUP

Steps:

• In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
• In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
• Gradually add the beaten eggs while stirring or whisking the soup constantly.
• Add in the corn niblets (if using) and heat though.
• Season with salt and pepper.
• Serve and enjoy!