Velvet Corn Soup

Velvet Corn Soup


Makes 6 to 8 servings.


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


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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