I Can Cook Yan's Velvet Corn Soup

Submitted by Pot Scrubber

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

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 6 cups chicken broth
• 1⁄4 lb shrimp (peeled, deveined, and coarsely chopped)
• 1⁄2 cup ham (diced and cooked)
• 1⁄4 cup water chestnut (coarsely chopped)
• 1 (16 ounce) can cream-style corn
• 2 teaspoons sesame oil
• 1⁄2 teaspoon salt
• 1⁄8 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.

Reviews

[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!

 

[Julie F]

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!

 

[*Parsley*]

Awesome! Lots of flavors and textures in this soup. Loved the occassional crunch of the water chestnuts. I used 2 whole eggs instead of just the whites, but otherwise stuck to the recipe. Thanx for posting this; it's a keeper for sure!

 

[I'mPat]

So easy to make and so delicious. Made exactly as directed and 3 of us polished it off for dinner. Thank you Pot Scrubber, made for Let's Get Souped Up Tag Game - November 2008.

 

[JustJanS]

Excellent. Quick and tasty-the only change I made tot he original recipe was to use the whole can of water chestnuts to avoid wasting them. I imagine it was about double the amount asked for. I don't think this altered the finished soup. I will be making this again!