Back
Creamed Corn Soup with Corn Sambal
Recipe by Alvin Quah
This creamed corn soup will be a favourite during the colder months!
- Steps
- Ingredients
Ingredients
Creamed Corn
Chicken and Corn Stock
Charred Corn
Cincalok and Corn Sambal
Creamed Corn Soup
Select All
Steps
- Prepare coals for a hibachi, if using, or preheat a BBQ or grill pan.
- For the Creamed Corn, place a medium saucepan over medium heat. Add butter and when melted, add onion and cook until translucent. Cut off corn kernels (reserve cobs) and cook kernels for 5 minutes. Add just enough water to cover then simmer, covered, for 10-15 minutes. Remove lid, add cream and cook, uncovered, for 5 minutes. Add salt to taste then remove from the heat. Set aside.
- For the Chicken and Corn Stock, place ingredients into a medium saucepan. Bring to the boil then simmer for 30 minutes. Add salt to taste. Set aside.
- For the Charred Corn, grill corn over hibachi, BBQ or grill pan until charred. Cut kernels from cobs and set aside.
- For the Cincalok and Corn Sambal, combine cincalok, sambal oelek, shallot, corn kernels and lime juice in a bowl. Add sugar to taste.
- For the Creamed Corn Soup, strain stock into a large saucepan and bring to the boil. Add Creamed Corn and Charred Corn. Simmer for 10 minutes. Add fish stock and cook for another 2 minutes. Gently drizzle beaten egg whites while swirling the soup. Adjust seasoning with salt and sugar.
- To serve, pour soup into large serving bowls. Top with salmon roe and serve with cincalok and corn sambal on the side.
