Use Up That Summer Corn With This Hong Kong Staple

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth provides a similar flavor for a vegetarian option.

Remove kernels from 4 ears of corn using a corn kernel remover.

Keep the husks and silks from the corn for making corn stock.

Cream half of the corn kernels in a food processor until it becomes a corn cream.

Add the leftover corn husks and silks to a pot to make corn stock.

Char onions and scallions in the oven before adding them to the pot.

Add water to the pot with the charred aromatics and corn husks/silks.

Season chicken thighs with white pepper, Chinese cooking wine, light soy sauce, sesame oil, and cornstarch; let sit for at least 2 hours or overnight.

Add the corn stock to the pot and let it taste good enough to drink on its own.

Add 1 cup of corn kernels to the pot.

Pour hot soup over the chicken thighs to prevent clumping; stir to combine.

Thicken the soup with cornstarch, adding it only after the soup has started to bubble.

Optionally add turmeric for color and health benefits.

Beat 2 eggs together in a bowl.

Stir the soup in one direction and slowly drizzle in the beaten eggs to create egg strands.

Let the soup thicken further; it should have a chowder-like consistency.

Serve the soup over rice for a satisfying meal.

For a vegan version, mix one can of creamed corn with one can of stock and additional corn kernels, seasoning with white pepper, soy sauce, and a touch of salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens