When I was little I remember my mother making this Chinese Velvet Corn Soup and loving it. So to say the least, I enjoy making it for my children. It comes from a thin spiral bound Time Life cookbook, Recipes: The Cooking of China circa 1968. My mother gifted me the cookbook when I left home, along with it’s sister book Recipes: The Cooking of Italy. All the classics you crave are in this Chinese cookbook, like Jellied Lamb and Spiced Pork Kidney Salad. Were kidneys and jellied food a ’60’s fad? However, there are quite a few gems like this soup.
It’s a quick soup to make. It took me 15 minutes from the time I cracked an egg and ladling the soup out. So it’s perfect to whip up for lunch or when your kids are begging for dinner. It’s creamy without being an unhealthy. It has veggies and protein and is sweet enough to bring the kids back for more.
14 oz can of creamed corn
2 egg whites
2 tablespoons milk
3 cups chicken stock, fresh or canned
1/2 – 1 teaspoon salt (our preference)
1 tablespoon cornstarch dissolved in
2 tablespoons cold chicken
1/4 cup cooked ham cut in 1/8 inch cubes
1 green onion thinly sliced
In a small bowl, beat the egg whites with a fork until frothy. Then beat in the 2 tablespoons of milk.
Have corn, egg white mixture, chicken stock, salt cornstarch mixture and chopped ham within easy reach.
In a 2-quart saucepan, bring the chicken stock to a boil over high heat. Add the corn and salt, and, stirring constantly, bring to a boil again. Give the cornstarch mixture another quick stir to recombine it and pour it into the soup. Cook, stirring constantly, until the soup has thickened and become clear.
Turn off the heat and immediately add ham and pour in the egg white mixture, stirring only once. Serve immediately with green onion garnish.
- 14 oz can of creamed corn
- 2 egg whites
- 2 tablespoons milk
- 3 cups chicken stock, fresh or canned
- ½ - 1 teaspoon salt (our preference)
- 1 tablespoon cornstarch dissolved in
- 2 tablespoons cold chicken
- ¼ cup cooked ham cut in ⅛ inch cubes
- 1 green onion thinly sliced
- In a small bowl, beat the egg whites with a fork until frothy. Then beat in the 2 tablespoons of milk.
- Have corn, egg white mixture, chicken stock, salt cornstarch mixture and chopped ham within easy reach.
- In a 2-quart saucepan, bring the chicken stock to a boil over high heat. Add the corn and salt, and, stirring constantly, bring to a boil again. Give the cornstarch mixture another quick stir to recombine it and pour it into the soup. Cook, stirring constantly, until the soup has thickened and become clear.
- Turn off the heat and immediately add ham and pour in the egg white mixture, stirring only once. Serve immediately with green onion garnish.
