Asian fusion isn’t foreign to Pakistani cooking. We have our own version of Chinese that we very proudly eat and serve routinely. Over time and demographic change, the flavors have become accustomed to our palate and we love it!
A staple in our home in the fall and winter is soup. I love most soups from Italian minestrone to good ol’ American Lobster Bisque but one of my favorites to make myself is Chicken Corn Soup. We grew up eating this hearty, flavorful soup that literally warms the soul and is a staple at many Pakistani gatherings in the colder months.
My friend recently served it at a lunch she hosted. The hearty soup, great conversation and warm sun coming through the windows of an otherwise middle of autumn Delaware was just perfect. She kick started my soup frenzy and I went home and made a pot the next day!
Many people make it with fresh corn but I prefer making it with creamed corn. Corn kernels in creamed corn are softer than fresh or regular canned corn, so are more cohesive in the end product than hard kernels would be, unless one cooks the soup for an extra-long time.
The ratio can be reduced to make a smaller pot but something like this seems to fly and is good in the fridge for some days, so I usually make a bigger pot, share and enjoy for a few days.
Do try the recipe and let me know what you think!
Links to recipe videos:
Instagram:
https://www.instagram.com/reel/CY6sSRtBt7T/?utm_medium=copy_link
Tiktok:
https://vm.tiktok.com/TTPdrGUfeF/
