Every time I’m at my parents’ house for dinner and my mom says there’s soup on the menu, I always ask hopefully, “Corn soup?” The last time this happened was on Thanksgiving Day, and sadly, she was not serving corn soup. When my uncle’s family came over for Thanksgiving dinner later that night and my mom mentioned soup, my aunt also perked up. “Corn soup?” she asked, with that same hopeful note in her voice that I recognized all too well. And like me, she was disappointed when the answer was no.
I didn’t have any soup at Thanksgiving dinner—whatever it was my mom had decided to serve. But the next night, my mom made a pot of her corn soup. It’s ridiculously easy to make, yet is incredibly flavorful and satisfying. I had two big servings and decided to take the recipe home with me. I made it the other night, and it took about 10 minutes to throw together.
Here’s the recipe for this sweet-and-savory, slightly creamy, Asian-style soup.
Mom’s Corn Soup
1 quart chicken broth
1 14-ounce can creamed corn
1 10-ounce package frozen corn kernels
1 egg, beaten
2 scallions, sliced
Kosher salt and freshly ground black pepper to taste
1. In a saucepan, combine chicken broth, creamed corn, and corn kernels. Bring to a boil and reduce to a simmer.
2. Slowly drizzle in beaten egg, stirring the soup simultaneously so that the egg forms thin ribbons instead of large clumps. Add the sliced scallions. Taste for seasoning and add salt and pepper as needed.