This light soup has a nice texture and takes about 10 minutes to prepare. For the farmers market challenge, cooking teacher Rebekah Lin Jewell was not able to garnish it with bits of the salty Smithfield ham she prefers, so she sprinkled some parsley on top, just for color.
- 4 tablespoons cornstarch
- 4 tablespoons water
- 8 ounces boneless, skinless chicken breast
- 4 ears corn, husked
- 6 cups homemade or store-bought low-sodium chicken broth
- 1/2 teaspoon salt, plus more as needed
- 4 egg whites, lightly beaten
- 1/2 cup minced Smithfield ham, for garnish (may substitute chopped parsley)
- Freshly ground black pepper (optional)
In a small bowl, combine the cornstarch and water, stirring until well mixed. Set aside.
Use a Chinese cleaver or sharp knife to mince the chicken (first cut into thin slivers) and to strip the corn kernels from their cobs.
In a large saucepan over high heat, combine the chicken broth (add 2 teaspoons salt if you use homemade, unseasoned chicken stock), chicken, corn and the 1/2 teaspoon salt; bring to a boil, stirring often. Reduce the heat to low. Give the cornstarch paste a quick stir, then add it to the saucepan and stir until the soup has thickened. Hold a colander over the saucepan and gently pass the egg whites through, into the soup. Transfer the soup to a tureen or individual bowls and garnish with minced ham and black pepper, if desired. Serve hot.
From Fairfax cooking teacher Rebekah Lin Jewell.
Tested by Sue Kovach Shuman.
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