Corn Soup

This simple soup makes a wonderful lunch on a damp and chilly winter day. It's what I call a pantry soup. Chances are you have all the ingredients you need to make this in your cupboard. I've used ham, but bacon, shrimp or crabmeat would be wonderful as well. If you like a little more crunch add some finely chopped water chestnuts or celery to the pot. If you like heat throw in a bird chili or some hot pepper flakes. Enjoy!

Corn Soup

Ingredients:
2 (14.5-oz.) cans creamed corn
2 cups chicken stock
2 tablespoons rice wine or dry sherry
1 teaspoon salt
1/4 cup diced ham
1 teaspoon dark sesame oil
3 tablespoons chopped scallions

Directions:
1) Combine creamed corn and chicken stock in a 3-quart saucepan. Bring to a simmer over medium heat. Stir in rice wine, salt and ham. Cook until soup is hot and all ingredients are combined.
2) Remove from heat; stir in sesame oil and scallions. Ladle into bowls. Serve hot. Yield: 4 servings.

Adapted from a recipe created by Nancy McDermott