Mom’s Velvet Corn Soup
Fast and simple Chinese-style corn chowder.
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Ingredients
- 1 6-oz Chicken breast or thigh, finely chopped
- 1 Large eggs separated, plus extra egg white if desired
- 1 can Reduced fat chicken broth low salt, if desired
- 1 can Corn niblets no salt, no sugar added; drained
- 2 tbsp All-purpose flour
- 1/4 cup Water
- Salt or bouillon and pepper to taste
- 1/2 cup Half-and-half or light cream (optional)
Instructions
- Place chicken broth and corn niblets in a 2- to 3-quart saucepan over medium heat and bring to a boil. Reserve one of the cans to save a dish to wash.
- While broth is heating, add flour to the empty can, and slowly pour in the water. Mix in a little water at a time, stirring after every little bit to get out all of the lumps. Add additional water if needed until it is the consistency of slightly melted soft-serve ice cream. Set aside.
- Separate one of the eggs into two bowls. Add the diced chicken to the egg white. Mix thoroughly to combine. Set aside.
- Beat egg yolk along with the second egg, as if you were making scrambled eggs.
- When the soup has come to a boil, gently pour in flour and water mixture, stirring constantly to avoid lumps. Return to a boil.
- Add the chicken and egg whites, stirring briskly to break up any clumps. Cook for 2-3 minutes until chicken is cooked through.
- Reduce heat to low. Pour eggs on top and let sit for a count of 2-3, then stir briskly with a pair of chopsticks of fork to make long, thin threads.
- Adjust seasoning with salt, pepper, or chicken bouillon cubes or powder.
- Remove from heat and stir in half-and-half or cream, if desired.
Turbo Instructions :
Heat up broth and corn. Mix chicken with egg whites and pour into hot soup. Add beaten egg and make egg flowers. Finish with milk or cream, salt, bouillon, and/or pepper to taste.
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