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Velvet Corn Soup Recipe
|Chicken breasts||4 Ounce, skinned, boned|
|Chicken broth||1 Cup (16 tbs)|
|Canned cream style corn||12 Ounce (1 Can)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped green onion||1 Tablespoon|
|Chopped ham||1 Tablespoon|
Serving size: Complete recipe
Calories 591 Calories from Fat 31
% Daily Value*
Total Fat 4 g5.4%
Saturated Fat 0.8 g4%
Trans Fat 0 g
Cholesterol 65.8 mg
Sodium 5670.8 mg236.3%
Total Carbohydrates 98 g32.8%
Dietary Fiber 4.9 g19.8%
Sugars 13 g
Protein 46 g92.8%
Vitamin A 17.5% Vitamin C 39.7%
Calcium 4.1% Iron 14.9%
*Based on a 2000 Calorie diet
Add egg whites; mix thoroughly.
Combine chicken broth and 5 cups water in a medium saucepan.
Bring to a boil over medium heat.
Add corn and salt.
Bring to a second boil.
Dissolve cornstarch in 1/4 cup water to make a paste.
Add cornstarch paste to corn mixture.
Continue to boil until soup thickens.
Reduce heat to low.
Stirring in 1 direction only, mix in chicken and egg white mixture.
Cook 1 minute.
Pour soup into a tureen or large serving bowl.
Garnish with chopped green onion and chopped ham, if desired.