I Can Cook Yan's Velvet Corn Soup

READY IN: 25mins
Recipe by Pot Scrubber

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

Top Review by Recipe Reader

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!

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)


  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.

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