Recipe(tried): Chicken and Corn Soup

Chicken and Corn Soup
Servings 4-6

1 inch piece fresh ginger, peeled
4 corn cubs
6 cups chicken stock
1 cup shredded cooked chicken
1/4 cup cornstarch
1/3 cup water
8 green onions, finely chopped
1/2 teaspoon sesame oil
salt and pepper to taste

1. Finely grate the fresh ginger.

2. Steam corn cobs until tender. Cool, then cut corn from cobs. Heat the stock in a medium pan and add the corn, chicken and ginger. Simmer mixture, uncovered, 5 minutes.

3. Combine cornstarch and water in a small bowl and mix to a smooth paste. Add to the pan, stirring until soup mixture thickens.

4. Add green onion and sesame oil and stir to combine. Add salt and pepper to taste. Serve immediately.

NOTE: For a creamier consistency, puree half the cooked corn in a food processor before adding. Canned corn kernels or creamed corn can also be used. Fo sweet corn and crab meat soup, replace the chicken with shredded crab meat.