Velvety Chicken Corn Soup recipe

4 servings

2 (14 ounce) cans chicken broth

1 (14.75 ounce) can cream-style corn

1/2 cup shredded, cooked chicken meat

1/4 teaspoon ground white pepper

salt to taste

2 tablespoons cornstarch

1/2 cup water

1 tablespoon sesame oil

1 egg white

In a medium stock pot combine broth, corn and chicken.

Bring to a boil, reduce heat and add pepper and salt.

Bring back to a boil.

In a separate bowl mix the corn starch with water.

While the soup is boiling add this mixture, and stir constantly until well mixed.

Season with sesame oil by adding a few drops at a time.

Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.

Add chopped scallion to garnish, and serve hot.