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Velvet Corn Soup - West Bend

Velvet Corn Soup

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Full Recipe Details


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

Cooking Process

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


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