Velvet Corn Soup

By Janet-2

Ingredients

• 1/4 lb medium raw shrimp
• 6 cups chicken broth
• 1/2 cup diced cooked ham
• 1/4 cup coarsely chopped water chesnuts
• 1 can cream-style corn (16 oz)
• 3 tbsp. cornstarch dissolved in 1/3 cup water
• 2 egg whites, lightly beaten
• 1 green onion, thinly sliced
• 2 tsp. sesame oil
• 1/8 teaspoon white pepper
• salt

Preparation

Step 1

Shell, devein and coarsely chop the shrimp.

Place broth in a large pot; bring to a boil. Add shrimp, ham, water chestnuts and corn. Reduce heat to medium; heat to simmering, stirring frequently. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat.

Add egg whites, stirring until they form long threads. Stir in green onion, sesame oil, pepper and salt to taste.