Description
A Taiwanese-style corn chowder based on creamed corn with eggs, ham, and carrots, thickened heavily with potato starch. A free-flow staple at night market steak stalls.
Restaurants serving Taiwanese Corn Chowder
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Canned creamed corn
- Canned whole corn
- Egg
- Ham
- Potato starch
- Black pepper
Instructions
- [Authentic Recipe]
- Boil water and chicken bouillon, add canned creamed corn and whole kernel corn.
- Add finely diced ham and carrots, simmer until cooked.
- Season with salt, a little sugar, and white pepper.
- Stir in potato starch slurry to create a thick, 'gooey' consistency typical of Taiwan.
- While boiling, stream in beaten egg and stir gently to create beautiful egg ribbons.
- Add a touch of butter for richness and serve with a generous sprinkle of black pepper.
Learn more Spice, substitutes, tips
Key spices
Black pepper and butter aroma
Substitutes at Japanese supermarkets
Instant corn soup mix with added eggs
Pairing
Night Market Steak or Fried Chicken
Trivia
[For Everyone] Sweeter than Japanese corn soup, featuring a characteristically 'heavy thickness' from potato starch. A symbolic 'Western' flavor for Taiwanese; it's said a steakhouse without good corn soup won't succeed.
Eating tips & etiquette
[Unique Eating] In night markets, youth often upgrade this to 'Puff Pastry Corn Soup' by baking it with a pastry crust on top instead of croutons!
Allergen
Dairy, Egg, Pork, Wheat