• 1 tbsp peanut oil
  • 1 tbsp dry sherry
  • 4 green onions, minced
  • 1/2 tsp msg (optional)
  • 1/2 tsp fresh ginger root, minced
  • 2 tbsp cornstarch
  • 3 cup chicken stock
  • 1/8 cup stock for cornstarch paste
  • 1 cup canned cream style corn
  • 2 egg whites
  • 1/4 tsp salt
  • 1 tbsp cooked smithfield (or hickory-smoked) ham, minced
  • 1/4 tsp white pepper
  • 1 tsp sugar

To make an authentic velvet corn soup we are going to wash the corn in the stock. Drain corn and reserve the stock. Chop finely and return to stock. In a cup, mix the cornstarch and cold stock to make a paste. In a heavy 2-quart saucepan, heat oil until hot.

Sauté green onions and ginger for about 30 seconds, stirring constantly to avoid burning. Add stock and corn and stir. Bring to just under boil. Add salt, pepper and sugar. Simmer for 15 minutes or until ready to serve.

Just before serving, turn up the heat again to boil. Dribble in the cornstarch paste until the velvet corn soup acquires a waxy translucence. It should still be thin, but not watery thin. Add the sherry. Finally, beat the egg white with a fork to a light froth.

Turn off heat. Quickly swirl in the egg whites and pour into a serving bowl.

Garnish with the Smithfield or Hickory smoked ham.