Chinese Recipe | Chinese Creamy Corn Soup

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.

Ingredients

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

Cooking Directions

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.
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.
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.

Nutrition Facts

• calories135.6
• carbohydrateContent16.1 g
• cholesterolContent22 mg
• fatContent1.7 g
• fiberContent0.9 g
• proteinContent14.5 g
• saturatedFatContent0.4 g
• sodiumContent959.7 mg
• sugarContent2.8 g