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1 tablespoon vegetable oil 1/4 cup chopped green onions 2 cans (14-1/2 oz. each) chicken broth 1 can (17 oz.) creamed corn 1 tablespoon cornstarch 2 tablespoons cold water 2 large egg whites, slightly beaten 2 tablespoons chopped fresh cilantro 1/4 teaspoon freshly ground black pepper 1/4 cup finely chopped baked ham |
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Heat oil in medium saucepan over medium-high heat. Add green onions and cook 1 minute. Carefully add chicken broth and creamed corn; cover and bring to simmer.
Meanwhile, combine cornstarch and cold water in cup until smooth. Stir into soup and simmer 1 minute. Remove from heat. Slowly stir in beaten egg whites, then add cilantro and pepper. Immediately spoon soup into bowls and top each with chopped ham.
Nice touch: Add a tablespoon of dry sherry to this golden, side-dish soup just before serving.
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