Corn and Egg Flower Soup

My mom used to make this corn and egg flower soup for me when I was growing up. It would show up on the dinner table on hectic evenings and when someone was feeling under the weather. Although I loved it, I never tried making this soup. But then, a chilly day drew out the memory of sweet-savory corn and egg soup from the far reaches of my mind. I had to have it. As a child, I never knew the simplicity of the soup. All I knew was that it was tasty and warm, and made me feel like I was snuggling with my favorite blanket.

I have recollections of my mom over a hot stove, stirring creamed corn into simmering chicken broth. Then, she would add chopped ham and occasionally some peas. Lastly, she would turn off the heat and mix in some lightly beaten eggs. With a few gentle, swift strokes, the eggs would turn into beautiful flower petals. Really, this recipe is Betty-Crocker simple, but it yields very satisfying results. My mom used to garnish the soup with chopped scallions and white pepper, but I leave out the onions because the kids don’t like it. However, those scallions would have brightened up the picture some.

S asked me last night: “How come you’ve never made this before?”

Just to be clear, this beats the socks off the bland egg drop soup you find at virtually every Chinese-American restaurant.

Corn and Egg Flower Soup

Ingredients

6 cups chicken broth, homemade or low-sodium

2 cans cream-style corn

1 tsp sugar

1 tsp sesame oil

2 tsp Chinese rice wine or dry sherry (optional)

salt and black or white pepper, to taste

3/4 cup deli-style ham, thinly sliced

3 – 4 TB cornstarch, dissolved in 1/4 cup water (more cornstarch makes for a thicker soup)

3 eggs, lightly beaten (or you could just use the egg whites)

3 green onions, finely chopped for garnish

Method:

1. Bring chicken stock to a boil. Stir in creamed corn and simmer for another 3 minutes.

2. Stir in the ham, sugar, sesame oil, rice wine or sherry and salt and pepper. Return to a simmer for another couple of minutes, bringing it back to a boil.

3. Stir the cornstarch-water mixture until well mixed and then pour into the boiling soup. Stir soup until it thickens. Turn off heat.

4. Pour the lightly beaten eggs into the soup and stir gently but quickly until they form thin shreds.

5. Garnish with scallions.

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