Best 4 Vegetarian Cream Style Corn Soup China Recipes
Indulge in a creamy and comforting journey with our exquisite Vegetarian Cream-Style Corn Soup, a symphony of flavors and textures that will tantalize your taste buds. This delectable soup draws inspiration from traditional Chinese cuisine, blending the essence of fresh corn with a medley of aromatic vegetables, savory seasonings, and a touch of creamy richness. Embark on a culinary adventure with our diverse selection of recipes, each offering unique variations to cater to your preferences. Whether you seek a classic rendition, a vegan adaptation, or a spicy twist, our comprehensive guide has something for every palate. From the classic Vegetarian Cream-Style Corn Soup bursting with sweet corn flavor to the hearty Vegan Corn Chowder brimming with wholesome vegetables, our recipes promise a delightful symphony of flavors in every spoonful. So, prepare to immerse yourself in a comforting and flavorful embrace as you explore the culinary wonders of our Vegetarian Cream-Style Corn Soup.
Here are our top 4 tried and tested recipes!
CANTONESE CREAMED CORN SOUP
/cream-corn-soup-recipe-694304-Hero_01-09d95c63fdff4fea814961b7d23a2bdc.jpg)
Steps:
- Gather the ingredients.
- Mix the cornstarch with water, stir well, and reserve.
- In a saucepan over medium heat, bring the stock to a boil . Stir in the creamed corn and bring back to a boil, or about 3 minutes.
- Add in the salt, white pepper , sugar, rice wine or sherry , and crabmeat. Cook for about 2 minutes to bring the mixture back to a boil again.
- Give the cornstarch and water mixture a quick stir and then pour into the boiling soup, stirring to thicken. When the soup has thickened, after about 5 minutes, remove the saucepan from the heat.
- Pour the egg whites into the soup in a steady stream and quickly stir in a clockwise direction until the egg whites form thin shreds.
- Taste for seasoning, adding more salt or white pepper if needed. Add the sesame oil and the green onions for garnish, if using.
Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Cholesterol 26 mg, Fiber 1 g, Protein 11 g, SaturatedFat 1 g, Sodium 615 mg, Sugar 5 g, Fat 3 g, ServingSize 6 servings, UnsaturatedFat 0 g
VEGETARIAN CREAM-STYLE CORN SOUP (CHINA)
This recipe, slightly tweaked to make it vegetarian, was found in the 2005 cookbook, The Best Recipes in the World.
Provided by Sydney Mike
Categories Chowders
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Over medium heat in a large saucepan, heat the oil, then add garlic & shallots, cooking 3 to 5 minutes, until softened, & stirring occasionally.
- Add vegetable stock & bring to a boil. stir in fish sauce, wine & corn, & while stirring, pour in the eggs in a slow stream so they cook in thin strands.
- Garnish, if you like, with the chopped cilantro & serve immediately.
CREAMY CORN AND VEGETABLE SOUP
Provided by Ellie Krieger
Categories appetizer
Time 25m
Yield 6 servings, 1 1/2 cups per serving
Number Of Ingredients 11
Steps:
- Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
- Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
CREAM OF CORN SOUP
Perfect for cold winter nights, this classic staple is a crowd-pleaser.
Provided by chefdavidgeisser
Categories Corn Chowder
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
- Remove 6 tablespoons of corn from the soup and set aside.
- Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
- Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
- Divide the soup among four bowls and drizzle with chili oil.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 27.1 g, Cholesterol 61.1 mg, Fat 28 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 639.8 mg, Sugar 6.2 g
Tips:
- Use fresh or frozen corn: Fresh corn is best, but frozen corn is a good option when fresh corn is not available. If using frozen corn, thaw it before using.
- Don't overcook the corn: Overcooked corn will become tough and lose its sweetness. Cook the corn just until it is tender.
- Use a variety of vegetables: This recipe calls for carrots, celery, and onion, but you can use any vegetables you like. Some other good options include bell peppers, mushrooms, and zucchini.
- Season the soup to taste: This recipe is a good starting point, but you may need to adjust the seasonings to your liking. Add more salt, pepper, or chili powder to taste.
- Serve the soup with your favorite toppings: Some popular toppings for cream-style corn soup include croutons, bacon bits, and shredded cheese.
Conclusion:
This vegetarian cream-style corn soup is a delicious and easy-to-make soup that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover corn. The soup is creamy and flavorful, and it is sure to be a hit with the whole family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
