This is one of my (and my daughter’s) favorite soups at a Chinese restaurant. The first time I made it, my daughter asked what restaurant I brought it home from. You can make this the easy way – with a can of creamed corn – or my preferred way where you cream your own tastier corn. It doesn’t take that long to make (either way) and tastes great. This should feed about 4 people.<\/p>\n
3 cups of chicken broth (made with 1 tbs Better Than Bullion) In a 3 qt saucepan boil 3 cups of water and dissolve the 1 tbs of Chicken Better Than Bullion in it. I do this by boiling the water in my electric kettle and measuring it into the saucepan then I stir in the bullion.<\/p>\n Microwave two cups of the frozen corn for about 1.5 minutes to thaw it – you don’t need it to be cooked. Put this in a food processor with the standard blade and puree the corn – you can make it chunky or fine – it’s up to you, but\u00a0it will look more like what you get in a restaurant if you just lightly chop the corn – just a few quick pulses will do the trick.\u00a0\u00a0 Put this along with the remaining \u00bd cup of whole corn (there’s no need to thaw the \u00bd cup of corn), the pepper, garlic and onion powder into the pot and stir well.\u00a0 (The garlic and onion powder are optional but give the soup a little more interest.)\u00a0 Bring just to the point of boiling and then reduce to a simmer.<\/p>\n Mix the cornstarch in with the \u00bd cup of cold water to form a light slurry and stir slowly into the pot.<\/p>\n If you are using real eggs, whisk them until they are well mixed. If you are using egg substitute (like Egg Beaters) then measure out two ounces. While rapidly spinning the soup mixture with a spoon, slowly drizzle in the eggs to form egg flowers.<\/p>\n If you don’t want to mess with frozen corn you can substitute 1 can of creamed corn. I made it this way the first time and while it was OK, I forgot that creamed corn is made with the normal yellow corn which isn’t nearly as tasty as white corn.<\/p>\n You can use either white or black pepper – I use black but if the little black specs in this yellow soup bother you, then use white.<\/p>\n","protected":false},"excerpt":{"rendered":" This is one of my (and my daughter’s) favorite soups at a Chinese restaurant. The first time I made it, my daughter asked what restaurant I brought it home from. You can make this the easy way – with a can of creamed corn – or my preferred way where you cream your own tastier […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[26,27,28],"_links":{"self":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/8"}],"collection":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8"}],"version-history":[{"count":0,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/8\/revisions"}],"wp:attachment":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/strong><\/p>\n
\n2 \u00bd cups of frozen white corn (or 1 can creamed corn)
\n\u00bd cup of water
\n1 tbs cornstarch
\n\u00bc tsp pepper (white or black – see notes)
\n\u00bc tsp onion powder (optional)
\n\u00bc tsp garlic powder (optional)
\n2 eggs or 2 ozs of egg substitute<\/p>\n