Delicious Homemade Fusion Cream Corn Soup Made With Corn Fresh From The Garden

I have tasted a lot of cream corn soup usually Asian style in restaurants and I have also cooked them myself. None of them come close to how deliciously tasteful a combination of cream, eggs and fresh corn is.

Western style corn soup normally do not have egg drop but it has cream and milk. In an Asian style cooking the soup is usually clear, starchy and has that typical egg drops floating inside. Combining both style makes this soup superior. The fresh sweet corn instead of corn from a can is what makes this soup distinctively different from any that I have tested before. 

Making your own instead of using the can type is so easy. It is worth every effort you do to make this soup. Use a big bowl and a stand, slice the knife down to remove the corn.

Divide the corn into two portion. One half to be blended with water and pureed. The other left as it is.

Use a chopstick and put the heat on high before you add the beaten eggs. Stir the soup clockwise while pouring the eggs gently. This method will ensure that the cooked eggs are formed thread like.

Give it a try and drop me a comment of what you think of this soup. 

3 fresh corn (1/2 of the corn pureed with 1/2 cup of water) 

1/2 cup evaporate milk 2 cup water 1/2 cup water mixed with 1 tbsp corn flour 1 tbsp chicken stock 1 egg Onions Garlic Salt & Pepper to taste