Post by April B. on Apr 13, 2003 15:52:47 GMT -6
Chicken and Corn Soup
Serves 6
Ingredients
2 egg whites
1 can cream style corn
4 cups chicken broth
2 tablespoons cornstarch
3/4 pound chicken breasts, boned, skinned, finely chopped
1 teaspoon soy sauce
salt, to taste
3 tablespoons water
1/4 cup ham, finely chopped
Directions
Beat egg whites until moist peaks form; fold in chopped chicken,
set aside.
Whirl 1 cup corn and 1 cup broth in a blender; pour in a pan with
remaining corn and broth. Add soy sauce and salt to taste. Heat
slowly; blend cornstarch and water; add to soup and cook stirring
until slightly thickened. Add chicken and egg white mixture to
corn mixture and blend well. Cook on medium heat for 5 minutes,
tureen or dish and sprinkle with chopped ham.
Serves 6
Ingredients
2 egg whites
1 can cream style corn
4 cups chicken broth
2 tablespoons cornstarch
3/4 pound chicken breasts, boned, skinned, finely chopped
1 teaspoon soy sauce
salt, to taste
3 tablespoons water
1/4 cup ham, finely chopped
Directions
Beat egg whites until moist peaks form; fold in chopped chicken,
set aside.
Whirl 1 cup corn and 1 cup broth in a blender; pour in a pan with
remaining corn and broth. Add soy sauce and salt to taste. Heat
slowly; blend cornstarch and water; add to soup and cook stirring
until slightly thickened. Add chicken and egg white mixture to
corn mixture and blend well. Cook on medium heat for 5 minutes,
tureen or dish and sprinkle with chopped ham.
