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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
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:
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.
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