These recipes may resemble chowders but they are not. Chinese thickened soups do not contain milk or cream. Thickeners in Chinese soups are typically cornstarch, arrowroot or other starchy flour. No dairy product is used.
The Chinese likes to use fresh corn. I find that removing the kernels from the cob can be quite time-consuming. I don't see a problem using canned corn.
it seems strange that crab meat and sweet corn should go together so well in this type of Chinese soup. Crab gives a hint of luxury and corn cream provides a velvety texture.
Recipe 1: Crab corn soup with cream of corn
This Chinese crab corn soup recipe makes a satisfying creamy soup thickened slightly with cornstarch and cream of corn.
It is low fat because the creaminess of the soup comes from the cream of corn and cornstarch solution. I like this soup because I am lactose intolerant and will almost always suffer a stomach ache if I consume creamy soup made with dairy products.
1 can of corn (cream style)
150g fresh crab meat
1 egg white
1 teaspoon of bacon bits
500ml soup stock
Salt and pepper to taste
3 tbsp cornstarch solution
To make cornstarch solution, add 3 tbsp of water to 1 tbsp of cornstarch. Stir to break up any lumps. You can also use arrowroot or potato starch.
Combine cream of corn and soup stock in a pot
Heat over stove till the corn soup starts to boil
Add the crab meat into the soup , stirring gently to break up any big clumps of meat
When the corn soup starts to boil, pour the cornstarch mixture into the soup slowly. If you are new to using cornstarch, add it in one spoonful at a time. Stir after each addition until the soup thickens to a consistency you want
Bring the corn soup to a boil again
Beat the egg white slightly
Remove the soup from the stove and quickly drizzle the egg white into the soup. Use a pair of chopsticks or fork, place at the edge of the bowl to guide the egg white flow
Give the soup a few quick gentle stirs to create the egg white "flowers"
Add salt and pepper to taste
Sprinkle the bacon bits on top of the crab corn soup just before serving.
Recipe 2: Egg drop crab corn soup
This is a typical egg drop soup except the key ingredients are crab meat and corn kernels. The cooking time depends on whether you like the corn really soft or still slightly crunchy.
1 cup frozen crab meat
1/2 cup fresh corn kernels (or canned corn kernels)
1 tablespoon cooking wine
4 cups of soup stock
Salt, pepper and sesame seed oil
2 stalks spring onion, chopped finely
Thaw the frozen crab meat
Marinate it with the cooking wine
Bring 4 cups of soup stock to a boil, add the corn kernels and cook for 10 minutes or until the corn is cooked
Add the crab meat
Stir and cook for a few more minutes
Add the cornstarch solution to thicken the soup
Beat the 2 eggs
Lower the pot to a slow simmer and drizzle the egg into the soup and stir around to form egg flowers.
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