• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken Velvet and Corn Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 tb Smoked ham
  • 1 Chicken breast
  • 2 ts Sherry
  • 2 Egg whites
  • 1 1/2 c Canned creamed corn
  • 6 c Stock
  • 1 ts Salt
  • 1 ds Pepper


1. Mince ham. Skin and bone chicken breast; pound meat with mallet or
side of cleaver, then mince fine, removing tendons. Add sherry to chicken
and mix.

2. Beat egg whites until fluffy but not stiff. Fold into chicken

3. With egg beater, beat canned corn until creamy. Bring stock to a
boil. Add corn and simmer, covered, 2 minutes.

4. Add chicken mixture. Bring slowly to a boil again. Then stir in salt
and pepper and remove from heat at once. Garnish with minced ham.

VARIATIONS: In step 1, omit sherry and combine minced chicken with 1/2
cup cold stock, 1 tablespoon cornstarch and 1/2 teaspoon salt.

Garnish with 1/2 cup spinach, slivered; or 1/4 cup Chinese parsley
sprigs and 2 tablespoons almonds, toasted and slivered.

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