CHICKEN AND CORN SOUP

INGEDIENTS
2 egg whites
1 can cream style corn
4 c. chicken broth
2 tbsp. cornstarch
3/4 lb. chicken breasts, boned, skinned and fmely chopped
1 tsp. soy sauce; salt
3 tbsp. water
1/4 c. finely chopped cooked ham (optional)

METHOD
1. Beat egg whites until moist peaks form; fold in chopped chicken, set aside.
2. Whirl 1 c. corn and I c. broth in a blender; pour in a pan with remaining corn and broth.
3. Add soy sauce and salt to taste.
4. Heat slowly; blend cornstarch and water; add to soup and cook stirring until slightly thickened.
5. Add chicken - egg white mixture to corn mixture and blend well.
6. Cook on medium heat for 5 minutes, but do not boil. If made ahead, reheat on low heat, pour in a hot tureen or
dish and sprinkle with chopped ham. Makes 6 servings.