Easy Chinese Cream Corn Egg Drop Soup

Chinese corn egg drop soup is very easy to make.  You can find this soup in Chinese restaurants and Chinese households. Growing up, my mother would make this for us on a regular basis.  It is one of those comfort dishes I fondly remember.  When I finally ventured to make this, I didn't realize how quick it is to whip up.   

Recovering from the stomach flu, this hit the spot.  The children adore the sweetness from the corn, the savory chicken soup base and swirls of cooked egg throughout the soup.   

A simple soup with basic ingredients:  a can of cream corn, an egg and chicken or vegetable broth.  I don't always have chicken broth on hand, so I usually use about 1/4 tsp chicken bouillon base with water.  I always have chicken bouillon cubes in my pantry.

Empty 1 can of cream style corn and add 1 can of water or broth in a medium pot. If using water, add about 1/4 tsp chicken bouillon cube.  

Crumble the chicken bouillon cube into the corn and water mixture.  Bring contents to a boil.  

While waiting for the soup to boil, beat 1 egg in a bowl, as if you are making scrambled eggs.   

*Important tip:  When the corn soup is boiling, turn the heat element off and take the pot off the heat.  Mix in a clockwise (or counter-clockwise, if you prefer!) and slowly pour the beaten egg in a thin stream.  Mixing in a circular fashion helps distribute the egg into pretty swirls through the soup.  The heat from the boiling soup will quickly cook the egg.  

Previously, I forgot to take the pot off the heat and the vigorous boiling broke the egg swirls into an "unappetizing egg mess".  The soup was still very tasty, but the eggs did not look pretty... they were pulverized from the rapid boiling.      

    

Look at the swirls of egg.  The egg also thickens the soup nicely.

Chinese Corn Egg Drop Soup

1 14 oz (398mL) can Cream Style Corn

1 equivalent can of water*, chicken broth or vegetable broth

*1/4 tsp chicken bouillon cube or powdered chicken stock, if using water

1 egg, beaten

Salt & pepper, to taste

In a medium pot, empty 1 can cream style corn and add 1 can of water or broth.  If using water, about 1/4 tsp crumbled chicken bouillon cube to the corn and water.  Bring soup mixture to a rapid boil. 

Beat 1 egg in a bowl.  Take the saucepan off the heat element when the soup has reached a rapid boil.  While mixing in a circular motion, slowly pour a thin stream of the beaten egg into the hot soup.  The mixing motion helps cook and swirl the egg into the soup. 

The soup is ready to serve when the egg is cooked.  

Season with salt and pepper, if needed.  

[Edited to add - Dec. 13, 2012] I'm so excited to share that this recipe has been featured on SayItCanada.ca!  Very happy to contribute this wonderful Canadian site.  They have a really neat Kids Corner with lots of neat activities and recipes!    

Enjoy!

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Muffin Tin Monday - May 14, 2012

What a great Mother's Day weekend!  We usually celebrate our holidays for almost a week.  It all started when hubby had to work Christmas Day or Christmas Eve several times the past few years.  To get around this, we celebrate over a course of a few days.  It's great when my birthday lasts for a week!  

We were busy with activity the whole weekend. The kiddies were starving when we got home after their piano lessons.  Of course, that's when moms become Iron Chef Mommies...complete with a panel of judges with discerning kiddie palates.

The theme?  Whatever in the fridge and pantry to feed starving, grumpy, whiny kids... it should be relatively healthy and FAST! 

This is what my fridge and pantry yielded:  red grapes, goldfish crackers, leftover oven roasted corn, leftover oven roasted bacon and yogurt with fresh strawberries.  

They ate in record time and declared themselves full after they inhaled everything!  Whew!  

For more great lunch ideas, please check out  Muffin Tin Mom.

Enjoy!

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Oven Roasted Corn on the Cob

It feels like summer is finally approaching when I see the corn on the cob and watermelon in the supermarkets.  However, in our rural Canadian southern interior town, it feels like spring is starting to emerge.  Our winters are long and sometimes very cold (as cold as -38C or -36F without the windchill!).  For a nice change, I bought some fresh corn and roasted them in the oven.  So tasty and so easy!

The corn steams and cooks in the husk.  The flavours are intense with this method.  This is Tyler Florence's recipe and yes, he knows how to eat!  

It was pretty easy to prepare the corn.  Rinse and trim some of the husks.  Make sure you don't cut too close to the corn or the tips might burn.

While rinsing, I even ran some extra water down the middle of the corn.  I like my corn juicy!

Place the ears of corn directly on the oven.  You can place as many as your oven fits!  Bake for 30 minutes in oven preheated at 350F.  I turn it halfway through.  

After 30 minutes, simply peel the husk and silk back.  It is really easy to remove.

Oven Roasted Corn on the Cob

Preheat oven to 350°F    

Rinse ears.

Place corn cobs in middle rack in oven. 

Bake for 30 minutes.  (I turn them halfway through)

Remove corn cobs. Pull back husks and enjoy!

- Adapted from: Food.com: Oven Roasted Corn on the Cob

Enjoy!

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