This is a corn soup recipe that’s easy to prepare with just a few ingredients that are almost guaranteed to be sitting in my kitchen. A tip: use the absolute sweetest sweet corn that you can find and make sure to milk the corn so that you get that yummy sweet goodness in the soup and not just in the kernels. It’s a lifesaver whenever I need a quick-cooking starter on a wintery day…
1/2 ear sweet corn, shucked (I use ISA cooked super sweet corn from Spain)
about 3 T butter
1 large clove of garlic, minced
1 medium onion, minced
2/3 chicken boullion
1 T cornstarch
1 egg
1) Melt butter over medium-low fire and saute garlic and onion until limp. Add corn.
2) Add 2 C cold water and bring to boil. Add boullion.
3) Dissolve cornstarch in half-cup water. Add mixture and stir until the soup loses its cloudy appearance.
4) Add egg and stir constantly to break egg thoroughly. Serve while hot.
