Thai Corn Kernel Soup [Khow Pode]
From: Gilles, Charlesbourg, Quebec, Canada
Comments: Excellent yet easy to do. Ideal during the Fall season.
I like to use fresh instead of canned corn kernels [I remove the kernels myself and I then add more chicken broth].
  • 4 cups [1 L] or more, chicken broth or water
  • 1 3/4 ounces [50 g] raw crabmeat or shrimps, finely chopped
  • 1 [10 1/2-ounce / 300-mL] can corn kernels, undrained
  • 1 teaspoon [5 mL] salt
  • Freshly ground pepper
  • 3 1/2 ounces [100 mL] heavy cream [15% m.s.g.]
  • Into a casserole, bring chicken broth or water to a boil.
  • Add chopped crabmeat or shrimps, stirring.
  • Add corn kernels with juice, salt and pepper; stir until boiling.
  • Remove soup from heat as soon as it is boiling.
  • Stir in cream, and serve.