I Can Cook Yan's Velvet Corn Soup

"From Martin Yan's Show "Yan Can Cook.""
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by I'mPat photo by I'mPat
photo by JustJanS photo by JustJanS
photo by AmandaInOz photo by AmandaInOz
photo by Nimz_ photo by Nimz_
Ready In:


  • 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)


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

Questions & Replies

Got a question? Share it with the community!


  1. 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!
  2. 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!
  3. 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!
  4. 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.
  5. 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!


Peace, peeps!
View Full Profile

Find More Recipes