I Can Cook Yan's Velvet Corn Soup

Recipe by Pot Scrubber
READY IN: 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • 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.
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