Velvety Chicken Corn Soup

• 2 (14 ounce) cans chicken broth
• 1 (14.75 ounce) can cream-style corn
• 1/2 cup shredded, cooked chicken meat
• 1/4 teaspoon ground white pepper
• salt to taste
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 tablespoon sesame oil
• 1 egg white

1. In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
2. In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
3. Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
4. Add chopped scallion to garnish, and serve hot.

chicken broth, creamstyle, chicken meat, ground white pepper, salt, cornstarch, water, sesame oil, egg

Taken from www.allrecipes.com/recipe/13394/velvety-chicken-corn-soup/ (may not work)