A very tasty Asian style corn soup that has delighted many. Left over chicken or turkey may be used in the soup instead of fresh chicken.
- 1/2 pound skinless, boneless chicken breast meat – finely chopped
- 1 tablespoon sherry
- 1/4 teaspoon salt
- 2 egg whites
- 1 (14.75 ounce) can cream-style corn
- 4 cups chicken broth
- 2 teaspoons soy sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- 4 slices crisp cooked bacon, crumbled
Mince chicken. Mix together with sherry, salt, and egg whites in a large mixing bowl. Add cream style corn, and mix well to blend.
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.
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.