Doreen Fang’s name will probably be familiar to those of you who tuned into Season 6 (2010) ‘The Next Food Network Star.’ We are so excited to have her as this week’s guest on into the Soup Radio!! Doreen earned an Associate of Occupational Studies from the California Culinary Academy and loves experimenting with different cuisines and ingredients. She currently co-owns a boutique catering company and teaches cooking classes for adults and children in Los Angeles. Raised in a predominantly Chinese community in Los Angeles, Doreen finds culinary inspiration in her family and friends. Doreen shares this comforting corn soup that her mother used to make. The bits of egg in this recipe add a mild Chinese flair. She loves it, and we think that you will, too!

My Mom’s Creamy Corn Soup

Ingredients:

  • 3-14 oz cans Chicken broth
  • 2 cups Water (or you can just add more broth if you like)
  • 2-14.5 oz cans Cream of Corn
  • 1 cup Frozen Corn (no need to thaw)
  • 1 large Egg, lightly beaten
  • 1 Tbsp Cornstarch (make a slurry by adding 2 Tbsp cold water to the cornstarch)
  • 1 squirt Sesame oil
  • Kosher salt, to taste
  • White pepper, to taste
  • 1 stalk Green onions, cut on bias (garnish)
  1. Combine chicken stock and water in a medium sauce pan; bring to a boil. Add your corn (creamed and frozen); bring to a boil again.
  2. While you stir the soup, slowly add the cornstarch slurry, making sure it does not get clumpy.
  3. Before you pour in your egg, use a pair of chopsticks and to start stirring the soup; continue to stir as you pour add the egg. Use your chopsticks to break up the egg so there are long swirls and bits of egg.
  4. Season with salt and pepper. Add a squirt of sesame oil and top with green onions to garnish. Serve immediately.

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