Creamy Sweet Corn & Egg Soup - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Equipment

Large saucepan
Whisk
Can opener
Chopping board and knife
Measuring cup and spoons
Microplane/zester grater

Ingredients

1 can (398 ml) cream-style corn
1 can (341 ml) corn niblets, drained and divided or 1 ½ cup (325 ml) fresh or frozen corn kernels
2 cups (500 ml) low-sodium chicken broth
1 tsp (5 ml) freshly grated ginger
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) white pepper
2 tbsp (15 ml) cornstarch
1 egg, beaten
1/2 cup (125 ml) whipping cream (35%)
2 green onions, thinly sliced

Directions

In a small bowl, stir together cornstarch with 2 tbsp (30 ml) water; set aside.
In a large saucepan set over medium-high heat, whisk together the cream-style corn, half the can of corn niblets, chicken broth, ginger, salt, and pepper.
Whisk the cornstarch mixture into the corn mixture. Bring mixture to a boil, then reduce heat to a simmer and let cook, whisking occasionally, for 10 to 15 minutes, until soup has thickened.
While gently stirring in circles, very gradually pour in the beaten egg, creating long ribbons. Stir in the cream, let cook for 2 to 3 minutes then remove from heat.
To serve, ladle soup into bowls and garnish with remaining corn niblets and sliced green onion.

Tips

Add some heat with a serving of chili crisp oil.
For a vegetarian option, substitute chicken broth with vegetable broth.