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Chicken Velvet And Corn Soup

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I am still not sure of where the secret of my Chicken Velvet And Corn Soup lies. This Chicken Velvet And Corn Soup gets awesome and better each time I try it. Let me know if you discover the secret!
  Smoked ham 2 Tablespoon
  Chicken breast 1
  Sherry 2 Teaspoon
  Egg whites 2
  Canned creamed corn 1 1⁄2 Cup (24 tbs)
  Stock 6 Cup (96 tbs)
  Salt 1 Teaspoon
  Pepper 1 Dash

1. Mince ham. Skin and bone chicken breast; pound meat with mallet or side of cleaver, then mince fine, removing tendons. Add sherry to chicken and mix.
2. Beat egg whites until fluffy but not stiff. Fold into chicken mixture.
3. With egg beater, beat canned corn until creamy. Bring stock to a boil. Add corn and simmer, covered, 2 minutes.
4. Add chicken mixture. Bring slowly to a boil again. Then stir in salt and pepper and remove from heat at once. Garnish with minced ham.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 815 Calories from Fat 133

% Daily Value*

Total Fat 15 g22.7%

Saturated Fat 3.8 g18.8%

Trans Fat 0 g

Cholesterol 132.9 mg44.3%

Sodium 5985.5 mg249.4%

Total Carbohydrates 72 g23.9%

Dietary Fiber 11.5 g45.9%

Sugars 15.1 g

Protein 88 g176.5%

Vitamin A 2.7% Vitamin C 5.8%

Calcium 6.8% Iron 9.7%

*Based on a 2000 Calorie diet

Chicken Velvet And Corn Soup Recipe