Golden Corn Soup
Vicki Butts (lazyme)
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- 3 c
- chicken stock
- 2 large
- ears of corn, or 1 8-ounce can creamed corn
- 1/2 tsp
- egg whites
- 2 Tbsp
- 1 Tbsp
- cornstarch, dissolved in a little cold water
- chopped ham. optional
- chopped shrimp, optional
- chopped green onions, optional
1Bring the stock to a boil.
2Beat the egg whites until frothy.
4Add corn to the stock and salt to taste.
5When the mixture has returned to a boil, stir in cornstarch mixture.
6Remove from heat and immediately add egg mixture. Stir quickly in one direction to create egg threads in the soup.
7Garnish with ham, shrimp, and/or green onions if desired.