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.
Serving size: Complete recipe
Calories 927 Calories from Fat 144
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 5 g25.1%
Trans Fat 0.1 g
Cholesterol 228.8 mg76.3%
Sodium 2111.2 mg88%
Total Carbohydrates 76 g25.4%
Dietary Fiber 2.3 g9.4%
Sugars 13.9 g
Protein 115 g231%
Vitamin A 1.5% Vitamin C 10.4%
Calcium 8.6% Iron 28.3%
*Based on a 2000 Calorie diet