Velvet Corn Soup

    6 cups hot chicken stock
    2 tablespoons cornstarch
    1 tablespoon peanut oil
    4 green onions, white part only, minced
    2 cups cream-style corn, pureed in food processor or blended
    ¼ teaspoon salt
    ¼ teaspoon freshly ground white pepper
    1 tablespoon dry sherry
    2 egg whites, lightly beaten until frothy
    2 tablespoons minced cooked ham

  1. Pour ¼ cup chicken stock over cornstarch in small bowl; stir to combine; set aside.
  2. Heat oil in uncovered wok at 325°. Add onions; stir-fry 30 to 40 seconds.
  3. Add remaining stock, corn, salt, pepper and sherry; reduce heat to “simmer” for 15 minutes.
  4. Increase heat to 225°; bring soup to a boil.
  5. Add cornstarch mixture. Stir until soup is slightly thickened, about 3 minutes.
  6. Turn wok OFF; add egg white; stir to combine.
  7. Stir in ham; serve immediately.

    Makes 6 to 8 servings.