I recently started a new job as a copywriter at Liquorice Digital Agency and I’m loving it! The agency oozes team-spirit juice and I have to say, it’s quite infectious. Every Wednesday, the Liquorice soccer teams plays Fives Futbol together and every Friday we have Liquorice Fridays, in which the agency organises food and treats for everyone to enjoy. This really helps all the new kids get to know the old crowd.
I joined the Soup Club, and this club is only active during winter. Once a week, one member brings a soup to work, enough for all club to enjoy. I decided to make a Chinese Cream Corn Soup.
Chinese cream corn soup, warm, creamy and filling, is ideal for cold and windy nights. This recipe uses canned cream corn, I usually purchase the KOO Cream-style Corn – it’s even better to make your own, but using canned cream corn will decrease your cooking time to a mere 10 minutes. I used to love making this when I was a student.
This recipe makes 5 servings, (Warning: 1 person never has 1 serving only.)
- 1 Tbsp of butter
- 1 spring onion (finely sliced)
- 1/2 C milk
- 1 can creamed corn
- 3 mielies/corn cobs (cut kernels off) or 1 C of frozen corn
- 1 Tbsp corn flour/Maizena
- 1 1/2 can of cold water (simply fill water into creamed corn can after use)
- 1 tsp salt (add to taste)
- 3 pinches of white pepper
- 2 eggs
- fresh coriander to sprinkle
- In the soup pot to be, fry 1/2 the sliced spring onion with butter till lightly browned.
- Add the milk and creamed corn.
- Add the corn.
- Use the empty can to add 1 can of water to pot.
- Allow the soup to boil.
- Add rest of water mixed with corn flour.
- Slowly add to soup, while stirring – this will thicken the soup.
- Add salt and white pepper.
- Lower the heat, and drop in the eggs and give it a stir in one direction.
- Turn the heat off.
- Serve hot!