VELVET CORN SOUP
               (adapted from Time-Life Foods of the World, Cooking of China)

To serve 4.

2 large fresh ears of corn, shucked, or substitute an 8 -oz. can of creamed corn
2 egg whites
2 tablespoons milk
3 cups chicken stock, fresh or canned
1 teaspoon salt
1 tablespoon cornstarch dissolved in 2 tablespoons cold chicken stock, fresh or canned, or cold water
A 1/8-inch-thick slice cooked Smithfield ham, finely chopped (about
cup)

Prepare ahead:

1. With a cleaver or sharp knife, slice the kernels of fresh corn from their cobs into a bowl, making sure not to cut too deeply into the cob or to lose any of the milky corn juices.

2. In a small bowl, beat the egg whites with a fork until frothy. then beat in the 2 tablespoons of milk.

3. Have the corn, egg white mixture, chicken stock, salt, cornstarch mixture and chopped ham within easy reach.

To cook:

In a 2-quart saucepan, bring the chicken stock to a boil over high heat. Add the corn and salt and, stirring constantly, bring to a boil again. Give the cornstarch mixture a quick stir to recombine it and pour it into the soup. Cook, stirring constantly, until the soup has thickened and become clear. Then turn off the heat and immediately pour in the egg white mixture, stirring only once. Quickly pour the hot soup into a tureen or individual bowls and sprinkle with the chopped ham.


Variation:
Velvet corn soup may be made with crabmeat. Increase the stock to 1 quart and add
pound of fresh crabmeat or a 7 -ounce can of crabmeat, carefully picked over, with the corn. Omit the ham.

 

This recipe has been kitchen tested.

 

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