Name: Velvety Chicken Corn Soup recipe
Ingredients: 2 (14 ounce) cans chicken broth;1 (14.75 ounce) can cream-style corn;½ cup shredded, cooked chicken meat;¼ teaspoon ground white pepper;salt to taste;2 tablespoons cornstarch;½ cup water;1 tablespoon sesame oil;1 egg white

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Ingredients

2 (14 ounce) cans chicken broth 1 (14.75 ounce) can cream-style corn ½ cup shredded, cooked chicken meat ¼ teaspoon ground white pepper salt to taste 2 tablespoons cornstarch ½ cup water 1 tablespoon sesame oil 1 egg white

Nutrition Info

165.5 calories carbohydrate: 23.5 g cholesterol: 18 mg fat: 5 g fiber: 1.3 g protein: 8.5 g saturatedFat: 0.7 g servingSize: - sodium: 1255.7 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

Directions

In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
Add chopped scallion to garnish, and serve hot.

Recipe Yield

4 servings

Recipe Note

This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.

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