Striker Chef's Chodang Corn Chicken Cream Soup

Cooking tips 💡

• If the onion and garlic brown while sautéing, the finished cream sauce will lose its bright yellow color and become dark and muddy, so be sure to cook them only until translucent over low heat.
• When straining the sauce, do not press down hard with a spatula or spoon, as this will force coarse corn skin particles through and ruin the smooth soup texture. Instead, tap lightly to let the essence drip through naturally.
• Because this recipe seasons the sauce with grated Parmesan cheese instead of salt, it maximizes a distinctive deep Western-style umami and flavor.
• The finished Chodang corn cream sauce is excellent served warm, but it is also very appealing chilled in the refrigerator as a cool summer soup.

Recommended for 🙋

• ⭐Those who want to enjoy a savory and sweet premium cream dish without the heaviness of heavy cream.
• ⭐Those who want to use summer seasonal Chodang corn in the most delicious and sophisticated way.
• ⭐Those who want a fine-dining style chicken main dish with excellent visuals and texture.