Corn Chowder (Velvet Corn Chowder Shanghai Style)

Prep Time
Cook Time
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"One of our favorite corn chowders, one I have been making for years. It is an authentic recipe adapted from a Genia Lee Cookbook. At our house we all love this Shanghai Velvet Corn Chowder made using homemade #recipe22716"

Original recipe yields 6 servings


  • Serving Size: 1 (107.1 g)
  • Calories 263.6
  • Total Fat - 13.2 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 128 mg
  • Sodium - 628.9 mg
  • Total Carbohydrate - 26.1 g
  • Dietary Fiber - 0.6 g
  • Sugars - 14.6 g
  • Protein - 9.6 g
  • Calcium - 28.1 mg
  • Iron - 1.5 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.2 mg

Step 1

Measure out ingredients and have close at hand.

Step 2

In large soup pot over medium high heat bring chicken stock to boil.

Step 3

Combine creamed corn and chopped chicken with one of the frothed egg whites.

Step 4

Add creamed corn mixture, salt, pepper and sugar if using, stirring til heated through.

Step 5

Drop in sesame oil, mix cornstarch with cold chicken stock or water, add into soup stirring until lightly thickened.

Step 6

Slowly stir in the remaining frothed egg white to form lacy egg drop.

Step 7

Serve in individual bowls sprinkled with ham if using, garnish with chopped green onion.

Tips & Variations

No special items needed.



Very good soup which we enjoyed. I added the optional ham but skipped the green onion and sugar. Thanks for sharing!

review by:
(2 Jan 2017)


Delicious soup! I did not have creamed corn so I weighed out frozen corn (thawed) and pulsed 4 times in the blender to make it creamy and chunky. And finished the soup with a cup of kernel corn. YUMMY! Thank you Gerry! Made for Billboard Recipe Tag.

review by:
(9 Mar 2016)