Chinese Creamy Corn Soup recipe

6 servings

1/2 pound skinless, boneless chicken breast meat - finely chopped

1 tablespoon sherry

1/4 teaspoon salt

2 egg whites

1 (14.75 ounce) can cream-style corn

4 cups chicken broth

2 teaspoons soy sauce

1/4 cup water

2 tablespoons cornstarch

4 slices crisp cooked bacon, crumbled

Mince chicken.

Mix together with sherry, salt, and egg whites in a large mixing bowl.

Add cream style corn, and mix well to blend.

Preheat a wok or large frying pan to medium high.

Add chicken broth and soy sauce, and bring to a boil.

Add chicken mixture, and return to boil.

Reduce heat.

Simmer for 3 minutes, stirring frequently to prevent burning.

In a cup, mix together water and cornstarch until well blended.

Add cornstarch mixture to simmering soup, stirring constantly.

Cook for an additional 2 minutes; soup will thicken slightly.

Crumble cooked bacon over individual servings.