Chicken & Corn Soup
|Chicken breasts||3⁄4 Pound, boned, skinned and finely chopped|
|Cream style corn||1 Can (10 oz)|
|Canned chicken broth||4 Cup (64 tbs)|
|Soy sauce||1 Teaspoon|
|Finely chopped cooked ham||1⁄4 Cup (4 tbs)|
Beat egg whites until moist peaks form; fold in chopped chicken and reserve.
Whirl 1 cup of the com and 1 cup of the broth in a blender.
Combine in a 2-quart pan with the remaining corn and broth.
Add soy and salt to taste.
Blend cornstarch and water.
Add to soup and cook, stirring, until very slightly thickened.
Add chicken-egg white mixture and blend well.
Cook on medium heatfor4 minutes, but do not boil.
If made ahead, reheat over low heat.
Pour into a hot tureen and sprinkle with chopped ham.