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Chinese Velvet Corn Soup (China)  Esther Westerveld
 Aug 10, 2003 12:02 PDT 


2 large fresh ears of corn. OR 10 oz can creamed corn
2 egg whites
2 TBSP milk
3 cups chicken stock
tsp salt
1 TBSP cornstarch dissolved in 2 TBSP chicken stock OR water
cup finely chopped cooked ham

Slice the kernels of fresh corn from their cobs into a bowl, making sure not
to cut too deeply into the cob or to lose any of the milky corn juices. In a
small bowl, beat the egg whites with a fork until frothy. Then beat in the 2
TBSP of milk. In a 2 qt. saucepan, bring the chicken stock to a boil over
high heat.
Add the corn and salt, and stirring constantly, bring to a boil again. Give
the cornstarch mixture a quick stir to recombine it and pour it into the
soup. Cook, stirring constantly, until the soup has thickened and becomes
clear. Then turn off heat and immediately pour in the egg white mixture,
stirring only once. Quickly pour the hot soup into a tureen or individual
bowls and sprinkle with the chopped ham.
VARIATION: Velvet corn soup may be made with crabmeat. Increase the stock to
1 qt and add lb. fresh crabmeat or 5 oz can of crabmeat, with the corn.
Omit the ham.

Serves 4.

country : China
course : soup

source : Ron Perron [Intl_Recipe_Exchange]
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