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Chicken Velvet Corn Soup Betty - 4 servings

Ingredients

5 oz boneless chicken thighs, partially frozen then finely chopped in processor (or use ground chicken)

1½ T water

1 tsp cornstarch

1T grapeseed oil or other flavorless vegetable oil such as avocado oil

1 small (1” diameter) leek, white/light green parts only, quartered vertically, thinly sliced, rinsed, drained

1T finely minced uncooked lean bacon (about 2 thin slices or one thick slice)

1 tsp turmeric powder

5 cups low sodium chicken stock, preferably home made

1 14-oz can cream of corn or frozen creamed corn

Salt and freshly ground pepper to taste

Cornstarch slurry: ¼ cup cornstarch combined with ½ cup chicken stock

2 egg whites, lightly beaten

1 tsp Asian toasted sesame oil - optional

Optional Garnish:

Crumbled cooked bacon

Crumbled toasted croutons

Chopped cilantro or parsley

Grated fresh turmeric or carrots for color

Instructions

Combine the chicken with 1½ tablespoon of water and 1 teaspoon cornstarch. Mix well and set aside.

Heat a medium stock pot over medium heat till hot. Add 1 tablespoon oil, swirl to coat bottom. Add leek and bacon and sweat, stirring till fragrant but not browned. Stir in the teaspoon turmeric powder. Add the chicken stock, corn and bring to a boil then reduce the heat so soup is at a simmer. Cover and simmer for 10-15 minutes.

Remove lid. Turn up the heat slightly. Add the chicken to the soup, stir with a fork to keep chicken from clumping. Break up large clumps. Continue to cook about 2 minutes till chicken is cooked thoroughly.

Stir the cornstarch and chicken stock to recombine if cornstarch and stock separated. Stir corn starch slurry into the soup. Bring the soup to a gentle boil and stir till the cornstarch is cooked and thickens the soup. If the soup is too thick, add more stock, if too thin, add a little more cornstarch slurry.

Stir the soup in one direction and with the free hand slowly pour the beaten egg whites into the soup. The circular stirring motion results in strands of egg white. NOTE: Stirring faster will result in thinner strands while slower stirring results in larger strands.

Serve hot with or without garnish.