Ingredients for Chinese Creamy Corn Soup recipe
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
Directions
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.
