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.
Original recipe makes 6 servings
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.
Calories: 157 kcal
Carbohydrates: 16.2 g
Cholesterol: 26 mg
Fat: 3.3 g
Fiber: 0.9 g
Protein: 16 g
Sodium: 1052 mg