You are here

Velvet Corn Soup's picture
  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

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


Rate It

Your rating: None
Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 982 Calories from Fat 124

% Daily Value*

Total Fat 18 g28.2%

Saturated Fat 4.2 g21.1%

Trans Fat 0 g

Cholesterol 257 mg85.7%

Sodium 6937.4 mg289.1%

Total Carbohydrates 139 g46.3%

Dietary Fiber 7 g28%

Sugars 22.4 g

Protein 70 g140.1%

Vitamin A 20.7% Vitamin C 50%

Calcium 8.8% Iron 38.6%

*Based on a 2000 Calorie diet

Velvet Corn Soup Recipe