Chinese Creamy Corn Soup

Sherry and soy sauce are combined with chicken breast and a can of cream-style corn in this corn starch thickened soup to serve garnished with crumbled bacon.

• Calories: 136 Calories

Ingredients

• ¼ teaspoon salt
• 2 egg whites
• ¼ cup water
• 2 tablespoons cornstarch
• 1 (14.75 ounce) can cream-style corn
• 4 cups chicken broth
• 4 slices crisp cooked bacon, crumbled
• 1 tablespoon sherry
• ½ pound skinless, boneless chicken breast meat - finely chopped
• 2 teaspoons soy sauce

Recipe Instructions

Step 1

Mince chicken. Mix together with sherry, salt, and egg whites in a large mixing bowl. Add cream style corn, and mix well to blend.

Step 2

Preheat a wok or large frying pan to medium high. Add chicken broth and soy sauce, and bring to a boil. Add chicken mixture, and return to boil. Reduce heat. Simmer for 3 minutes, stirring frequently to prevent burning.

Step 3

In a cup, mix together water and cornstarch until well blended. Add cornstarch mixture to simmering soup, stirring constantly. Cook for an additional 2 minutes; soup will thicken slightly. Crumble cooked bacon over individual servings.