Creamy Corn Egg Drop Soup

Just like the ones from Taiwanese McDonald’s, but better, and creamier! This is my take on the classic creamy corn soup I grew up eating - it’s so heartwarming and delightful, you won’t be able to have just one bowl.

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Ingredients:

• Kernels from 3 whole cobs of corn

• 1 cup of heavy cream

• 1 cup of milk

• 2 cups of water

• 3 tbsp of sugar or sugar alternative (I used monkfruit)

• 1/2 tbsp of salt

• Half a can of thinly sliced Spam pieces

• 5 eggs, scrambled thoroughly

Notes:

There are a variety of creamy corn soups out there from different backgrounds, so I must warn you - the Taiwanese version lean on the sweeter side! My husband is always surprised after he takes the first bite of this version of creamy corn soup because he grew up with a more savory version. If you prefer your creamy corn soup on the savory side, add only 1 tbsp of sugar or sugar alternative and increase to 1 tbsp of salt instead. The amount of lunch meat you incorporate into the recipe will also impact the flavor profile. Note that the longer the meat sit in the soup, the more savory it will become.

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Instructions:

1. Remove all the kernels from corn and make sure you “milk” the cob to squeeze as much corn juice out as possible (watch tutorial HERE!)

2. Bring kernels to a small simmer with water, heavy cream, and milk

3. Once the kernels appear cooked and bright yellow, slurry in the scrambled eggs while stirring the soup

4. Add sugar and salt to taste

5. Top off with thinly sliced lunch meat

6. Let it cool and enjoy!