Best 5 I Can Cook Yans Velvet Corn Soup Recipes
"I Can Cook Yan's Velvet Corn Soup" is a classic Chinese dish that has been enjoyed by people around the world for generations. This velvety smooth and flavorful soup is made with fresh corn, chicken broth, and a variety of aromatic vegetables. It is a perfect dish for a light meal or a side dish, and can be easily prepared in under an hour. Whether you are a seasoned cook or a beginner, this article will guide you through the steps to create the perfect bowl of "I Can Cook Yan's Velvet Corn Soup".
Check out the recipes below so you can choose the best recipe for yourself!
I CAN COOK YAN'S VELVET CORN SOUP
Make and share this I Can Cook Yan's Velvet Corn Soup recipe from Food.com.
Provided by Pot Scrubber
Categories Corn
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Boil broth in a 3 quart pot.
- Add shrimp, ham, water chestnuts, corn, sesame oil, salt and pepper and return to a boil.
- Add cornstarch solution and cook, stirring until soup boils and thickens.
- Remove from heat and slowly drizzle in egg whites, stirring constantly.
- Sprinkle with green onion.
Nutrition Facts : Calories 164.3, Fat 4.1, SaturatedFat 0.9, Cholesterol 29.9, Sodium 1459.7, Carbohydrate 20, Fiber 1.2, Sugar 3.5, Protein 12.8
VELVET CORN SOUP
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place broth in a large pot and bring to a boil. Add shrimp, ham, water, chestnuts, and corn. Reduce heat to medium and simmer, stirring frequently. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat. Add egg whites, stirring until they form long threads.
- Stir in green onion, sesame oil, pepper and salt, to taste.
VELVETY CHICKEN CORN SOUP
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.
Provided by SONA86
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
- 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.
- Add chopped scallion to garnish, and serve hot.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 23.5 g, Cholesterol 18 mg, Fat 5 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1255.7 mg, Sugar 4.4 g
I CAN COOK YAN'S VELVET CORN SOUP
Make and share this I Can Cook Yan's Velvet Corn Soup recipe from Food.com.
Provided by Pot Scrubber
Categories Corn
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Boil broth in a 3 quart pot.
- Add shrimp, ham, water chestnuts, corn, sesame oil, salt and pepper and return to a boil.
- Add cornstarch solution and cook, stirring until soup boils and thickens.
- Remove from heat and slowly drizzle in egg whites, stirring constantly.
- Sprinkle with green onion.
Nutrition Facts : Calories 164.3, Fat 4.1, SaturatedFat 0.9, Cholesterol 29.9, Sodium 1459.7, Carbohydrate 20, Fiber 1.2, Sugar 3.5, Protein 12.8
EASY CHINESE CORN SOUP
This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!
Provided by SUCCESSION
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g
Tips:
- For a creamier soup, use heavy cream instead of milk.
- To make the soup vegan, use vegetable broth instead of chicken broth and omit the butter.
- If you don't have fresh corn, you can use frozen or canned corn. Just be sure to thaw the frozen corn before using it.
- You can add other vegetables to the soup, such as diced carrots, celery, or zucchini.
- For a more flavorful soup, use freshly grated Parmesan cheese instead of pre-shredded cheese.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
Yan's Velvet Corn Soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover corn. The soup is creamy, flavorful, and packed with vegetables. It is sure to be a hit with your family and friends.
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