Cream Of Corn Soup
|Corn kernels||2 Cup (32 tbs) (Fresh Or Frozen)|
|Water||1 Cup (16 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon (Or To Taste)|
|Low-sodium soy sauce||2 Teaspoon|
|Cold water||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Egg whites||3 , lightly beaten (From Large Eggs)|
|Hot pepper sauce||To Taste|
In a blender or the workbowl of a food processor fitted with the metal blade, blend corn and water until creamy.
Add milk and pepper.
In a 3-quart saucepan, heat mixture over medium-high heat to boiling.
Reduce heat and simmer, covered, 5 minutes.
In a small bowl, mix soy sauce and 1 tablespoon cold water; add cornstarch and stir to dissolve.
Add cornstarch mixture to soup and stir to thicken.
Remove from heat and add egg whites, slowly, while stirring with a fork.
Season with hot sauce at the table.