Light and Healthy Chinese Recipes | Yan Can Cook | KQED

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is often more affordable and equally sweet.

Remove kernels from fresh corn cobs and set aside.

Melt butter in a large pot over medium heat.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in corn kernels and cook for another 2-3 minutes.

Pour in vegetable broth and bring to a simmer.

Cook for 15-20 minutes until corn is tender.

Blend the mixture until smooth using an immersion blender or regular blender.

Return the soup to the pot and stir in heavy cream.

Season with salt and black pepper to taste.

Heat gently until warmed through, about 3-5 minutes.

Serve hot, garnished with chopped chives.

Cooking Techniques

Spice Level:

Allergens