Striker Chef's Chodang Corn Chicken Cream Soup

Recipe 🍳

Cooking tips 💡

• When sautéing the onion and garlic, if they turn brown, the final cream sauce will lose its bright yellow color and become dark and cloudy, so be sure to cook them only until translucent over low heat.
• When straining the sauce through a sieve, do not press down firmly with a spatula, as this forces coarse corn skin particles through, ruining the smooth soup texture. Instead, tap gently to let only the liquid pass naturally.
• This recipe's sauce relies on Parmesan cheese powder instead of salt for seasoning, maximizing its unique deep Western-style umami and flavor.
• The finished Chodang corn cream sauce is excellent warm, but it's also delightful chilled in the refrigerator as a refreshing cold summer soup.