Corn Soup

This soup is open to infinite variation. Serves 4.

Finely dice onions and potato, about 1T each per serving. Finely chop fresh ginger to give about 1/4t oer serving or more to taste.

Chop chicken, shrimp, lobster, crab or tofu into medium dice. These are optional.

Finely chop mild red pepper and cilantro for garnish. About 1t each per serving.

Saute the onions and potato and ginger and the meats or seafood if they are uncooked in a little oil until the vegetables are soft and the meat or seafood cooked through but not browned.

Add a can of cream-style corn and then add the same volume of chicken stock, vegetable stock or water. Stir until blended and boiling.

Mix 1T of corn starch in 1/4c of water and stir until blended, then mix into the soup stirring constantly. The soup broth should thicken to the consistency of heavy cream. Stir in the garnish vegetables and a few drops of sesame oil.