Velvet Corn Soup

The theme for Monday Posts in February is Light Soup.

These are simple, easy recipes – no detailed photos, etc.

This is originally from a series of cook books I’ve had forever: Time Life Foods of the World, The Food of China.

I also haven’t opened any of them in forever so they may soon by sent to the charity sale.

This recipe, however, stays with me:

Click here to Pin Velvet Corn Soup


Velvet Corn Soup

This is an easy, but impressive soup to have as part of a Chinese meal – or any time.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: First Courses


  • 1 cup (8oz, 240gr) corn, rinsed if canned
  • 2 egg whites
  • 4 tbs milk
  • 2 1/2 cups (20oz, 625gr) chicken broth
  • 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
  • 1 slice Prosciutto, chopped
  • 1 tsp olive oil


  • Heat chicken broth, 2 tbs milk and corn.
  • Heat oil in skillet, add Prosciutto and sauté until crisp.
  • Remove and set aside.
  • Separate eggs,setting aside the yolk.
  • With a whisk beat the egg whites until very frothy.
  • Then beat in the 2 tbs of milk, set aside.
  • Dissolve the cornstarch in the water.
  • To finish:
  • When the stock/corn is boiling stir in the cornstarch mixture and stir until the soup has thickened and cleared.
  • Remove from heat.
  • Pour in the egg whites and stir very gently a few times.
  • Ladle into bowls, divide the Prosciutto and sprinkle on each serving.
  • Serve immediately.


Note: The easiest way to separate eggs is to crack it and dump it in your clean hand. Let the white run through your fingers into the bowl and set the yolk aside. Or you can, carefully, transfer the yolk from eggshell half to eggshell half – this keeps your fingers clean. I don’t do this because our eggshells have not been washed like they (usually) are in the U.S. I know my fingers are clean. You can refrigerate the yolks and use them in omelets or freeze them and save them for baking.

Substitute bacon for the Prosciutto


  • Serving Size: 1/2 recipe
  • Calories: 193
  • Sugar: 6.7 g
  • Sodium: 329.1 mg
  • Fat: 6.3 g
  • Saturated Fat: 1.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 22.5 g
  • Fiber: 1.5 g
  • Protein: 15.4 g
  • Cholesterol: 8.1 mg

Keywords: soup, corn soup. light soup

Velvet Corn Soup

That’s it!

4 thoughts on “Velvet Corn Soup”

    • I use to get all of the ‘collections: Time Life, The Good Cook, Bon Appetit. Loved getting 1 in the mail, then spending a month looking at it, waiting for the next one. Slow life, back then. lol

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