INGREDIENTS

* 1/2 pound skinless, boneless chicken breast meat – finely chopped
* 1 tablespoon sherry
* 1/4 teaspoon salt
* 2 egg whites
* 1 (14.75 ounce) can cream-style corn
* 4 cups chicken broth
* 2 teaspoons soy sauce
* 1/4 cup water
* 2 tablespoons cornstarch
* 4 slices crisp cooked bacon, crumbled

Method

1. Mince chicken. Mix together with sherry, salt, and egg whites in a large mixing bowl. Add cream style corn, and mix well to blend.
2. Preheat a wok or large frying pan to medium high. Add chicken broth and soy sauce, and bring to a boil. Add chicken mixture, and return to boil. Reduce heat. Simmer for 3 minutes, stirring frequently to prevent burning.
3. In a cup, mix together water and cornstarch until well blended. Add cornstarch mixture to simmering soup, stirring constantly. Cook for an additional 2 minutes; soup will thicken slightly. Crumble cooked bacon over individual servings.

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