My friend Sharon LOVES creamed corn soup. So do I. And it's such an easy comfort food for a nice quite night in, or a late night snack. I love to make it nice and thick and loaded with real good stuff, imitation crab and corn! And the latest, which i think adds a nice touch and does wonders to make this a real stew: peas.
Here goes: 1/2 C of frozen corn and peas, thaw and drain. 5 sticks of imitation crab, drain and cut into pieces -- depending on how you like your crab pieces, cut it accordingly. Sometimes I like my soup in a more "stewy" texture, then I chop up the crab finer, so the pieces are suspended throughout. On days I like to eat the crab pieces individually, then I cut them bigger and the soup tends to be a bit more runny. If you've got canned REAL crabmeat, ever better!
Put one can of cream of corn in a small saucepan. Add 1 can of water. let it boil. In the meanwhile, get one egg of our the fridge. Whip it up with a dash of white pepper and small splash of sesame oil (nothing makes chinese food taste chinese like sesame oil). give the egg a good whip.
Once the soup boils, remove from heat, stir gently while dropping egg in a steam at a great height. As you stir, you'll see that the egg is formed into different sized strips, giving them that nice texture of a good drop soup. Add the peas, corn, and crab, give it a good stir, put it back on the heat for like 20 seconds so everything heats up nice.
There you have it! It's a meal in itself, but if you like a good "white people" touch, eat it with wheat thins, like i did.
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