I bought a few ears of corn when they were on sale in the summer for like 7 ears for a dollar, then I froze them for later use. One day I thought about the corn in the freezer that we have not eaten so I came up with an idea to make corn soup. I did not want to make a big pot of it so I only used one ear. I also had a quart of frozen chicken broth that I made from a boiled chicken dish a few months back. Perfect!
This makes 2 to 3 generous servings.
- Step 1
Scrape the corn from the cob, make sure you also scrape the cream with the back of the knife. Boil them in 4 cups of liquid. I used half water and half the chicken broth or you may use all chicken broth. My homemade chicken broth was a little too concentrated in flavor that’s why I diluted it with a little water.
- Step 2
Simmer it for about 45 minutes or until the kernels are cooked and tender. Use a hand blender and blend them in the pot until only a few solids remain. You still want some solids in there. You can also use a blender.
- Step 3
Season it with salt and ground white pepper or black pepper. Add a little Aji mirin or a pinch of sugar if you think it needs just a little sweetness.
- Step 4
Crack 1 egg in a bowl and add one spoon of water then beat well with a fork or a whisk until well mixed.
- Step 5
Put the corn mixture back on the stove and let it boil. Add a slurry of 1 tablespoon cornstarch in 2 tablespoons water into the soup while continuously stirring until it thickens.
- Step 6
Turn off heat. Raise the bowl of beaten egg above the pot and slowly let the egg stream down in the soup while stirring. Taste and adjust your seasoning.
Add a few chopped green onions in the individual bowl for garnish or omit this step. It gives a better presentation, though.
Kusina ni Norie 
You must be logged in to post a comment.