Easy Cook: Daniel Wong’s Chicken & Corn Chowder aka “Chicken Velvet Soup”

Daniel Wong’s “Chicken & Corn Chowder” is an easy-to-prepare variation of the classic Chinese soup, “Chicken Velvet Soup.” The recipe makes a soothing, flavorful and aromatic soup. It is hard for me to stop eating this soup — I like it so much! A key to the sucess of this soup recipe is using rich, homemade chicken or turkey stock. It’s a great way to use the leftover meat and carcus from a holiday turkey. Or, I’ll make the stock using a rotessaire chicken or whole chicken which I’ve roasted. Making homemade turkey or chicken stock is so simple. Who knew? And the rest of the recipe is simple, too. Houstonian chef, Daniel Wong, masterfully blends traditional Chinese recipes with American ingredients to create Chinese-Texas “fusion” dishes. “Chicken & Corn Chowder” is one of these recipes. I put this soup at the top of my list of “what to do with all that homemade turkey stock.” This soup is delicious!

Chinese Chef – Daniel Wong

Daniel Wong is a Chinese-born and trained chef who makes his home in Houston, Texas. Now retired, he operated restaurants in Hawaii, California and Houston over the years. The last restaurant was the much beloved eatery, Daniel Wong’s Kitchen, which happened to be a block from my in-law’s place of business. And so my mother and father-in-law learned to know of Daniel Wong quite well (they loved to eat out at restaurants). In fact, the chef catered my extended family’s Thanksgiving dinner for years. My in-laws published a collection of Wong’s recipes. These recipes include a wide range of Chinese-American dishes including “Big Thicket Barbecued Pork”, “Hellfire Shrimp” and “Chinese/Texas Pizzas.” And that’s where I located the delightful recipe for “Chicken & Corn Chowder.”

Although Daniel Wong cooked traditional Chinese cuisine, he went beyond these recipes. Wong adapted his cooking to include American ingredients and foods found in Texas. “Chicken & Corn Chowder” is an example of his Chinese-Texan “fusion” recipes inspired by a traditional Chinese ones. For example, Wong states that potatoes and corn were not known in Ancient China, and so these ingredients would not have been included in “Chicken Velvet Soup.” But who cares, Wong’s soup recipe is delicious.

Wong simplified may of the Chinese recipes while staying true to quick-cooking wok techniques. Wong pre-prepped all his ingredients ahead of time and placed them in individual bowls. Then cooking the dinner was effortless. That way, he could clean the kitchen, take a shower and relax before his guests arrived for supper. (If only it were that easy!)

Homemade Chicken and Turkey Stock — Key Ingredient

The key ingredient in this soup recipe is a flavorful homemade stock. Its a great way to use the leftover Christmas turkey plus bones. Alternately, I’ll make homemade stock using a rotessaire chicken from a grocery market or a leftover whole chicken carcus with a spice rub which I’ve roasted for dinner. (The spice rub on the skin adds flavor to the stock.)

Making homemade stock is so simple. In addition to the chicken or turkey carcus, you need only four ingredients: an onion, carrot, celery stalk and bay leaf. Just a few simple ingredients which are probably already in your kitchen. To make the stock, add everything to a large pot, fill with water and boil gently for an hour. Then strain out the vegetables, bay leaves, chicken bones and save the broth. This makes the most wonderful, flavorful stock that you will ever find. One rotessairie chicken yields 3 to 4 cups of stock when the pot is filled to the top with water.

Chicken and Corn Chowder Recipe

Daniel Wong’s recipe uses several convenience food ingredients which makes this soup super easy and fast to prepare. In addition to chicken meat and stock, the other ingredients — canned creamed corn, a Russet potato, onion, and canned evaporated milk — are easy to locate. Egg whites, when beaten, make the “velvet” part of the soup. I don’t cook with muchrooms since I am allergic to several kinds, but mushrooms are traditioinally added to this soup. So, add a can of drained, sliced mushrooms if you wish.

Chicken or Turkey

This recipe can also be made using either a boneless, skinless raw chicken breast or leftover cooked, chopped chicken or turkey meat. If using a raw chicken breast, poach it in the broth first to cook it. Then shread the meat.

Making the Recipe

To prepare the recipe, add diced potato, cream style corn, sliced mushrooms (optional) and diced, cooked chicken (or turkey meat) to the broth in a large pot. Let this simmer to cook the potato and mushrooms.

Meanwhile, in another large heavy, pot, add the oil and heat. Saute the onion. Over low heat, add flour to the oil and onion, stir continuously to cook the flour making a “white roux.” Remove from heat, add a little of the stock to thin the flour. When you are sure that there are no clumps of flour remaining, pour everything (the potato, corn, chicken and broth) into the second pot Add the can of evaporated milk. Season with salt and pepper.

The final touch on this recipe is to add beaten egg whites to the soup. Beat two egg whites with a wire whip until frothy. They do not need to foam. Pour the egg whites into the soup in a thin, steady stream, pouring from 6-inches above the pot. Stir gently once some of the egg whites are added, then again after all the egg whites have been added. This brings the lacy threads to the surface. Let the soup simmer for no more than 3 to 5 minutes. Then serve.

Such a simple soup! It is delicious and definately on my list of “what to do with leftover turkey.” Enjoy these cold winter nights with some warm Chinese-Texas fusion “Chicken & Corn Chowder Soup.”

Let’s all have a safe, healthy and happy year in 2024!