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Velvet Corn Soup

Chef.at.Home's picture
Ingredients
  Chicken broth 6 Cup (96 tbs)
  Medium shrimp 1⁄4 Pound, peeled, deveined, and coarsely chopped
  Diced cooked ham 1⁄2 Cup (8 tbs)
  Coarsely chopped water chestnuts 1⁄4 Cup (4 tbs)
  Canned cream style corn 16 3⁄4 Ounce (1 Can)
  Sesame oil 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Cornstarch 3 Tablespoon, mixed with 1/3 cup water
  Water 1⁄3 Cup (5.33 tbs)
  Egg whites 2 , lightly beaten
  Green onion with tops 1 , thinly sliced
Directions

Cooking Bring broth to a boil in a 3-quart pot.
Add shrimp, ham, water chestnuts, corn, sesame oil, salt, and pepper and return to a boil.
Add cornstarch solution and cook, stirring, until soup boils and thickens slightly.
Remove from heat and slowly drizzle in egg whites, stirring constantly.
Sprinkle with green onion.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Dish: 
Soup

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