Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, corn soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Corn soup is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Corn soup is something which I’ve loved my whole life.
After onions are translucent, add chicken stock. The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook corn soup using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Corn soup:
- Make ready 1 cob of corn detached or slice off
- Prepare Bunch slice seaweed (your optional amount)
- Get 1 egg
- Prepare to taste Salt and white pepper
- Prepare Cornstarch liquify
- Take Water enough for a bowl of soup
It's so much easier and just as tasty! It's so much easier and just as tasty! This soup tastes great with a pad of butter, hot sauce and a squeeze of lime. I had a similar corn soup a year ago in the dining room of the Boston Museum of Fine Arts and was delighted to try your recipe.
Steps to make Corn soup:
- Bring water to boiling point on low heat.add corn simmer for a little bit.
- Add liquify corn starch stir constanly. Add salt and white pepper to taste. Crack your egg keep stirring. (Achieve the thick consistency) put the heat off.
- Last step add the seaweed. And you are set. Optional you can add crab meat.
I used a mix of shallots and leeks because we have leeks and basil from our CSA. Starch levels in corn vary dramatically, so if the soup is too thick, add additional hot milk. Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Pour the mixture through a sieve and discard the.
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