Ingredients:
6 cups chicken broth
1/4 lb shrimp ( peeled, deveined, and coarsely chopped)
1/2 cup ham ( diced and cooked)
1/4 cup water chestnuts ( coarsely chopped)
1 (16 ounce) cans cream-style corn
2 teaspoons sesame oil
1/2 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons cornstarch ( mixed with 1/3 cup water)
2 egg whites ( lightly beaten)
1 green onions ( thinly sliced)
Directions:
Boil broth in a 3 quart pot.
Add shrimp, ham, water chestnuts, corn, sesame oil, salt and pepper and return to a boil.
Add cornstarch solution and cook, stirring until soup boils and thickens.
Remove from heat and slowly drizzle in egg whites, stirring constantly.
Sprinkle with green onion.
Servings: 6-8
Time preparation: 10 min.
Time total: 25 min.