“This is a really nice basic soup with good flavor. An excellent accompaniment to your Chinese dinner when you don’t have time to make Won Ton Soup. It is also a nice substitute for Chicken Noodle Soup when you are sick. The original recipe called for a parsley and ham garnish, and while it makes for a pretty presentation, flavor-wise I prefer a bit of green onion sprinkled on top.” – April Ferre
Corn Soup with Ground Chicken
- 1/4 Pound Ground Chicken
- 1 Egg White
- 1 Teaspoon Dry Sherry
- Dash Pepper
- 1/2 Teaspoon Salt
- 1 15-Ounce Can Sweet Corn, Cream Style Undrained
- 6 Cups Chicken Stock
- Salt & Pepper To Taste
- 2 Tablespoons Cornstarch Mixed with 4 Tablespoons Water
- 1 Egg Lightly Beaten
- 1 Teaspoon Each Parsley & Ham Chopped
- – Or 2 Teaspoons Green Onion Chopped
- Mix ground chicken with egg white, dry sherry, pepper, and salt in bowl. Add sweet corn, mix well.
- Bring chicken stock to boil. Add ground chicken and sweet corn mixture slowly, stirring constantly. Season with salt and pepper to taste.
- When stock comes to boil again, thicken with cornstarch mixture. Then add beaten egg slowly, stirring constantly.
- Pour into soup tureen, and sprinkle with chopped parsley and ham or green onion for garnish. Serve hot. Serves 2 as main course or 3 to 6 Chinese style.
1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng