Velvety Chicken Corn Soup

Ingredients

• 2 cans chicken broth , 14 ounce
• 1 can cream-style corn , 14.75 ounce
• 0.5 cups shredded , cooked chicken meat
• 0.25 teaspoons ground white pepper
• salt to taste
• 2 tablespoons cornstarch
• 0.5 cups water
• 1 tablespoon sesame oil
• 1 egg white

Instructions

1. 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. 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. 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. 4

   Add chopped scallion to garnish, and serve hot.