When I was a child, my mom often made what we called “cream corn soup” as a quick, belly‑warming supplement to go along with our usual meals of rice and stir-fries. Like many immigrant Chinese cooks who prepared similar versions of this dish, she would crack open a can of cream-style corn and heat it in a pot with some water before stirring in a beaten egg that would set into wispy threads suspended in the silky, viscous liquid. At the table, we’d pass around the white pepper to shake on as much as we liked. The dish came together in minutes, nearly as easy to prepare as the Campbell’s condensed chicken noodle soup that shared space in our pantry with the fleet of canned corn.
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