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Categories:Viewed: 71 - Published at: 2 years ago
Ingredients
- 1 (10 oz.) can creamed corn
- 2 egg whites
- 3 c. chicken stock
- 1 tsp. salt
- dash of pepper
- 1/2 Tbsp. cornstarch, dissolved in 1/4 c. water
Method
- Bring the chicken stock to a boil in a saucepan.
- Add corn, salt and pepper.
- Bring to a second boil.
- Beat egg whites until frothy. Stir cornstarch mixture into boiling stock.
- Stir until soup becomes clear.
- Turn off heat.
- Add egg whites, gently stirring once or twice.
- Serve hot.