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Chinese Velvet Corn Soup




Source of Recipe


Internet


List of Ingredients




3 Large Ears, Fresh Corn, Shucked
Or 1 15oz. Can Creamed Corn
2 Egg Whites
2 Tablespoons Milk
4 Cups Chicken Broth
Salt and Freshly Ground Black Pepper to Taste
1 Tablespoon Cornstarch Mixed With 2 Tablespoons Cold Water


Recipe



Slice the kernels off the cobs of corn, reserving as much of the corn juices as possible. Beat together the egg whites and milk until light and frothy. Bring the chicken stock to a boil over high heat and add the corn, salt and pepper. Return to the boil and stir in cornstarch mixture. Stir until the soup has thickened and becomes clear. Remove from heat and add the egg white mixture, stirring once. Garnish with chopped chives or sliced green onion.