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

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!

Recipe Reader August 02, 2012

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!

Julie F October 23, 2011