Chinese Creamy Corn Soup

Sherry and soy sauce are combined with chicken breast and a can of cream-style corn in this corn starch thickened soup to serve garnished with crumbled bacon.

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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.

Chinese Creamy Corn Soup

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