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

Velvet Corn Soup

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • 1 tb Peanut oil
  • 4 Green onions, minced
  • 1/2 ts Fresh ginger root, minced
  • 3 c Chicken stock
  • 1 c Canned cream-style corn
  • 1/4 ts Salt
  • 1/4 ts White pepper
  • 1 ts Sugar
  • 1 tb Dry sherry
  • 1/2 ts MSG (opt)
  • 2 tb Cornstarch and
  • 1/8 c Stock for cornstarch paste
  • 2 Egg whites
  • 1 tb Cooked Smithfield (or
  • Hickory-smoked) ham, minced


Wash corn in stock. Drain corn, reserving stock; chop
finely and return to stock. In a cup, mix cornstarch
and cold stock to make paste.

In heavy 2-quart saucepan, heat oil until hot. Saute
green onions & ginger for about 30 seconds, stirring
constantly to avoid burning. Add stock & corn; stir &
bring to just under boil. Add salt, pepper & sugar.
Simmer 15 minutes or until ready to serve. Just before
serving, turn up heat again to a bubbly boil. Dribble
in cornstarch paste until soup acquires a waxy
translucence. It should still be thin, but not
watery. Add sherry. Now beat egg white with a fork to
a light froth. Turn off heat. Quickly swirl in egg
whites. Pour into serving bowl. Garnish with ham.

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