CHINESE CREAMY CORN SOUP

Chinese Creamy Corn Soup image

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.

Provided by William Anatooskin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 6

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 16.1 g, Cholesterol 22 mg, Fat 1.7 g, Fiber 0.9 g, Protein 14.5 g, SaturatedFat 0.4 g, Sodium 959.7 mg, Sugar 2.8 g