| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Medium raw shrimp; deveined and |
|
|
; coarsely chopped |
| 6 |
c |
Chicken broth |
| 1/2 |
c |
Diced cooked ham |
| 1/4 |
c |
Coarsely chopped water chestnuts |
| 1 |
cn |
Cream style corn; (16 ounce) |
| 3 |
tb |
Cornstarch dissolved in 1/3 cup water |
| 2 |
|
Egg whites; lightly beaten |
| 1 |
|
Green onion; thinly sliced |
| 2 |
ts |
Sesame oil |
| 1/8 |
ts |
White pepper |
|
|
Salt to taste |
INSTRUCTIONS
Place broth in a large pot and bring to a boil. Add shrimp, ham, water,
chestnuts, and corn. Reduce heat to medium and simmer, stirring frequently.
Add cornstarch solution and cook, stirring, until soup boils and thickens
slightly. Turn off heat. Add egg whites, stirring until they form long
threads.
Stir in green onion, sesame oil, pepper and salt, to taste.
Yield: 6 to 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9260
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”