corn velvet soup
- Categories
- Soup/stew
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1 large | Can creamed corn |
| 3 | Eggs, beaten |
| 1 slice | Cooked ham (diced) Some cooked chicken (chopped) |
| 3 cups | Chicken broth |
| 3 cups | Water |
| 3 tablespoons | Cornstarch in 1/2 c. water |
| 1 tablespoon | Sherry (optional) Salt and pepper to taste |
Put broth and water in deep pan and boil. Add Sherry, salt and pepper. Add corn and bring back to boil. Cook 3 minutes, stirring constantly. Add ham and chicken, reduce heat. While stirring, dribble beaten eggs in soup "to form flowers". Dissolve cornstarch in water by stirring with finger. Add to soup last and cook and stir until thickened. Serves 6. Submitted By BARRY WEINSTEIN On 02-13-95
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