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Corn And Shellfish Soup


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  • 4 dried black mushrooms
  • 6 cups chicken broth
  • 1 teaspoon slivered ginger
  • 1 can cream-style corn - (16 oz)
  • 1/4 pound bay scallops
  • 1/4 pound cooked crabmeat flaked
  • 1/2 cup frozen peas thawed
  • 1 teaspoon sesame oil
  • 1/4 teaspoon freshly-ground white pepper
  • 4 teaspoons cornstarch dissolved in
  • 2 tablespoons water
  • 1 egg white


Servings 6


Step 1

Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Set aside.

In a large pot, bring the broth, ginger, and mushrooms to a boil over medium-high heat. Reduce the heat to medium, add the corn, scallops, crabmeat, and peas, and cook until the scallops turn opaque, about 1 minute. Stir in the sesame oil and pepper. Add the cornstarch solution and cook, stirring, until the soup boils and thickens. Lightly beat the egg white in a bowl. Remove the pot from the heat; slowly drizzle in the egg white, stirring constantly, to form "egg flowers."

This recipe yields 6 to 8 servings.

Variation: If bay scallops are not available, sea scallops may be substituted; cut the sea scallops into smaller slices.

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