Cream-Style Corn Soup

• 2 tablespoons corn, grapeseed, or other neutral oil
• 2 garlic cloves, sliced
• 3 shallots, sliced
• 3 cups chicken stock, preferably homemade (page 159)
• 1/2 pound shredded crabmeat, diced peeled shrimp, or diced boneless, skinless chicken breast
• 1 tablespoon nam pla or soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• One 15-ounce can creamed corn
• 2 eggs, lightly beaten
• 1/2 cup chopped fresh cilantro leaves or scallion, optional

1. Heat the oil in a large saucepan over medium heat.
2. Add the garlic and shallots and cook, stirring occasionally, until softened, 3 to 5 minutes.
3. Add the chicken stock and bring to a boil; then add the crabmeat.
4. Lower the heat to medium and cook for about 2 minutes, until nearly done.
5. Stir in the nam pla, wine, and corn.
6. While stirring, pour in the eggs in a slow stream so they cook in thin strands.
7. Garnish if you like and serve immediately.
8. Substitute vegetable stock (page 162) for the chicken stock.
9. Omit the meat.
10. This will take a little longer.
11. Shuck 8 ears of corn and use a knife to slice off the kernels; reserve.
12. Place the ears in a stockpot and cover with 6 cups water.
13. Bring to a boil, then lower the heat and simmer, covered, for about 30 minutes; strain, reserving the liquid.
14. Place half the kernels and half the corn stock in a blender or food processor and puree until not quite smooth.
15. Use the remaining corn stock in place of the chicken stock in the recipe, adding the remaining kernels along with the meat; use the puree in place of the cream-style corn.
16. Good with a cup of heavy or sour cream stirred in during the last minute or two of cooking.

corn, garlic, shallots, chicken stock, crabmeat, soy sauce, shaoxing wine, corn, eggs, cilantro

Taken from www.epicurious.com/recipes/food/views/cream-style-corn-soup-385860 (may not work)