Corn Soup

Can really taste the light sweetness of the corn in this soup.

Ingredients

3 corn, cut into halves or quarters
carcass of 2 chicken
1 bulb garlic, smashed with skin left on
1 large red onion, skin removed and cut into large quarters
1 large carrot, cut into chunks
6-8 red dates, pitted or 1 tbsp wolfberries (soaked 10 min and drained)
5-6 cups water
salt to taste


ps. Red dates has blood-nourishing properties and can be widely used with other ingredients to nourish the body.

Wolfberry is suppose to improve eyesight, strengthen immune system, nourishes the liver and kidney, and activates blood circulation and delays aging.


Method:

1. Bring water, bones, vegetables (except corn) and chinese herbs to boil before lowering heat to simmer for about 1 hour.

2. Add corn and continue to cook for another 1 hour.

3. When ready, add salt to taste.


Bench notes - Instead of chicken bones, other alternatives are pork bones, lean pork meat or chicken thigh (remove skin). If using pork meat/bones, scald/blanch it in boiling water for 5 min first to remove scum before using it in the soup. For the purist, kampong or free-range chicken can be used instead!

Was told that corn from Cameron highlands are two-towned in colour, mix dark and light yellow while the ones from Ipoh are all dark yellow. Find the ones from the highlands much sweeter in taste!