I Can Cook Yan's Velvet Corn Soup

Total Time
25mins
Prep 10 mins
Cook 15 mins

From Martin Yan's Show "Yan Can Cook."

Ingredients Nutrition

  • 6 cups chicken broth
  • 14 lb shrimp (peeled, deveined, and coarsely chopped)
  • 12 cup ham (diced and cooked)
  • 14 cup water chestnut (coarsely chopped)
  • 1 (16 ounce) can cream-style corn
  • 2 teaspoons sesame oil
  • 12 teaspoon salt
  • 18 teaspoon white pepper
  • 3 tablespoons cornstarch (mixed with 1/3 cup water)
  • 2 egg whites (lightly beaten)
  • 1 green onion (thinly sliced)

Directions

  1. Boil broth in a 3 quart pot.
  2. Add shrimp, ham, water chestnuts, corn, sesame oil, salt and pepper and return to a boil.
  3. Add cornstarch solution and cook, stirring until soup boils and thickens.
  4. Remove from heat and slowly drizzle in egg whites, stirring constantly.
  5. Sprinkle with green onion.
Most Helpful

5 5

Delicious soup! It's easy to put together, and something a little different. I played with the recipe a bit and made a half batch for dinner for two people, and it worked out well. I skipped the ham, and used a little more shrimp and corn than a half recipe called for and also both eggs. It seems like a really flexible recipe. Thanks for posting this gem!

5 5

Very good soup! I was imagining something thicker but enjoyed this nonetheless. I didn't have water chestnuts, but will definitely add them next time. I omitted the ham and doubled up on the shrimp for my pescatarian daughter. It is easy and warms the soul!

4 5