Cream Of Corn Soup Recipe
Ingredients
| Corn kernels | 2 Cup (16 tbs), frozen | |
| Water | 1 Cup (16 tbs) | |
| Skim milk | 1 Cup (16 tbs) | |
| Ground black pepper | 1/4 Teaspoon | |
| 2 teaspoons low-sodium soy sauce | ||
| Cold water | 1 Tablespoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| 3 egg whites from large eggs, lightly beaten | ||
| Hot pepper sauce | 1 To taste | |
Directions
In a blender or the workbowl of a food processor fitted with the metal blade, blend corn and water until creamy.
Add milk and pepper.
In a 3-quart saucepan, heat mixture over medium-high heat to boiling.
Reduce heat and simmer, covered, 5 minutes.
In a small bowl, mix soy sauce and 1 tablespoon cold water; add cornstarch and stir to dissolve.
Add cornstarch mixture to soup and stir to thicken.
Remove from heat and add egg whites, slowly, while stirring with a fork.
Serve hot.
Season with hot sauce at the table.
Add milk and pepper.
In a 3-quart saucepan, heat mixture over medium-high heat to boiling.
Reduce heat and simmer, covered, 5 minutes.
In a small bowl, mix soy sauce and 1 tablespoon cold water; add cornstarch and stir to dissolve.
Add cornstarch mixture to soup and stir to thicken.
Remove from heat and add egg whites, slowly, while stirring with a fork.
Serve hot.
Season with hot sauce at the table.
Chef
