Seafood Corn Soup

Wednesday, September 22, 2010

Being the first dish I learned to cook, corn soup has always had that special spot in my memory. Even if do not remember how my first corn soup tasted like (I was only 11 then), I could still recall the basic ingredients. To give it a slightly different twist this time, I decided to liven it up a little by adding beaten egg and surimi, otherwise known as crabstick.

Check out my take on the traditional corn soup with this Seafood Corn Soup recipe.

Seafood Corn Soup

1 can cream style corn
5-6 pcs. crabsticks (surimi) chopped
4-5 cups chicken stock
½ an onion chopped
1 tsp. butter
1tsp. chopped green onions
1 egg beaten lightly
salt and pepper to taste


1.In a large pan, melt the butter.
2.Toss in the onions and cook until translucent.
3.Add the corn followed by chicken broth.
4.Let boil. Then adjust heat to simmer.
5.Put in all the chopped crabsticks. Stir.
6.Season with salt and pepper. Adjust taste according to preference.
7.Mix in the lightly beaten egg while stirring the soup, so as to incorporate the egg thoroughly into the soup.
8.Remove from heat and top with green onions. Serve hot.

Posted by chel.h at 10:27 PM  


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