Velvet Corn Soup
|Chicken breasts||4 Ounce, skinned, boned|
|Chicken broth||1 Cup (16 tbs)|
|Canned cream style corn||12 Ounce (1 Can)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped green onion||1 Tablespoon|
|Chopped ham||1 Tablespoon|
Mince chicken and place in a small bowl.
Add egg whites; mix thoroughly.
Combine chicken broth and 5 cups water in a medium saucepan.
Bring to a boil over medium heat.
Add corn and salt.
Bring to a second boil.
Dissolve cornstarch in 1/4 cup water to make a paste.
Add cornstarch paste to corn mixture.
Continue to boil until soup thickens.
Reduce heat to low.
Stirring in 1 direction only, mix in chicken and egg white mixture.
Cook 1 minute.
Pour soup into a tureen or large serving bowl.
Garnish with chopped green onion and chopped ham, if desired.