Velvety Chicken Corn Soup

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Southern Plate




I have been making this since the 80's, tasty & easy! My former boss was taking some Chinese Cooking Made Easy Classes & shared the recipe!

"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."

Ingredients

• 2 (14 ounce) cans chicken broth
• 1 (14.75 ounce) can cream-style corn
• 1/2 cup shredded, cooked chicken meat
• 1/4 teaspoon ground white pepper
• salt to taste

• 2 tablespoons cornstarch
• 1/2 cup water
• 1 tablespoon sesame oil
• 1 egg white

Directions

1. 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.
2. In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
3. 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.
4. Add chopped scallion to garnish, and serve hot.