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    SHRIMP AND CORN VELVET SOUP


    Source of Recipe


    St. Louis Post-Dispatch

    List of Ingredients





    1 (49-ounce) can fat-free chicken broth (about 6 cups)
    1 (15-ounce) can cream-style corn
    2 cups frozen whole-kernel corn
    3/4 pound shrimp, shelled and coarsely chopped
    3 tablespoons cornstarch
    1/2 cup egg substitute
    3 green onions, sliced
    Salt
    Ground pepper
    Sesame or chili oil, optional

    Recipe



    Set aside 1/2 cup chicken broth. Pour remaining broth into a wok or
    large saucepan. Add cream-style and whole-kernel corn; bring to an
    active simmer. Cook 10 to 15 minutes to blend flavors. Increase heat
    to high; stir in shrimp. Whisk cornstarch into reserved 1/2 cup
    chicken broth; add to soup. Cook, stirring, until slightly thickened.
    Stir the soup in circular motion; while still stirring, drizzle in
    egg substitute. Remove from heat and stir in green onions. Add salt
    and pepper to taste. Serve immediately. For additional flavor, float
    a few drops of sesame oil or chili oil on each serving.

    Yield: About 6 (1 1/2-cup) servings.

    Approximate nutrition information per serving: 203 calories; 2.5g fat
    (11 percent calories from fat); 86mg cholesterol; 19g protein; 29g
    carbohydrate; 2g fiber; 373mg sodium; 55mg calcium.
 

 

 

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