All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Sep 27, 2006  •  Visited (2350)  •  Print version Print this recipe (30)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Velvet Corn Soup
(Su - Mi - T'ang)
This is a modernized version of a classic recipe. The original dish was made with field corn (not Sweet table corn), available and succulent for only a few days at the height of the summer, and thus considered a great treat. Though corn may not seem a "Chinese vegetable", it was brought to China by Spanish and Portuguese explorers, and has been grown there for more than 400 years.

What You Need:
  • 2 large fresh ears of corn, shucked, or substitute an 8 ¾-ounce can of creamed corn
  • 2 egg whites
  • 2 tablespoons milk
  • 3 cups chicken stock, fresh or canned
  • 1 teaspoon salt
  • 1 tablespoon cornstarch dissolved in 2 tablespoons cold chicken stock, fresh or canned, or cold water
  • A 1/8-inch-thick slice cooked Smithfield ham, finely chopped (about ¼ cup)

  • How To Cook:
    1. With a cleaver or sharp knife, 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.

    2. In a small bowl, beat the egg whites with a fork until frothy. Then beat in the 2 tablespoons of milk.

    3. Have the corn, egg white mixture, chicken stock, salt, cornstarch mixture and chopped ham within easy reach.

    TO COOK:
    1. In a 2-quart saucepan, bring the chicken stock to a boil over high heat. Add the corn and salt, and, stirring constantly, bring to a boil again.

    2. 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 become clear.

    3. Then turn off the 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.

    1. Velvet corn soup may be made with crabmeat. Increase the stock to 1 quart and add ½ pound of fresh crabmeat or a 7½-ounce can of crabmeat, carefully picked over, with the corn. Omit the ham.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Grains & Cereals » Corn
    Dish » Soup


    Advanced Search Advanced Search
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy