Chinese Creamy Corn Soup

• 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

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.

skinless, sherry, salt, egg whites, creamstyle, chicken broth, soy sauce, water, cornstarch, bacon

Taken from www.allrecipes.com/recipe/13193/chinese-creamy-corn-soup/ (may not work)