Instructions: Slice the kernels of fresh corn from their cobs into a bowl, making sure not
to cut too deeply into the cob or to lose any of the milky corn juices. In a
small bowl, beat the egg whites with a fork until frothy. Then beat in the 2
Tbsp of milk. In a 2 qt. saucepan, bring the chicken stock to a boil over high heat.

Add the corn and salt, and stirring constantly, bring to a boil again.

Give
the cornstarch mixture a quick stir to recombine it and pour it into the soup. Cook, stirring constantly, until the soup has thickened and becomes clear. Then turn off heat and immediately pour in the egg white mixture, stirring only once. Quickly pour the hot soup into a tureen or individual bowls and sprinkle with the chopped ham.

VARIATION: Velvet corn soup may be made with crabmeat. Increase the stock to
1 qt and add 1/2 lb. fresh crabmeat or 5 oz can of crabmeat, with the corn.

Omit the ham.

Serves 4.

country: China
course: soup

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