Wednesday, February 4, 2009

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

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

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


Hootin' Anni said...

This looks so good...for a cool evening meal. Sounds yummy too.

Martha said...

I've always made more of a corn chowder. This looks really good.

Netts Nook said...

This corn soup looks great thanks for checking in on my blog your great.

Maria said...

The soup looks wonderful! I am all about soups these days!

Pam said...

Yum. I love the flavors you used - it's such a pretty soup.

Anonymous said...

Very nice color, so bright looking.

Farmer Jo said...

This is one of my favorite soups! Thank you for reminding me about the recipe.

Donna-FFW said...

This looks fantastic. Not too heavy. I bet it was soo delicious!

Maria said...

Me gusta la sencillez de esta sopa, pienso probarla en casa.Saludos.

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