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Velvety Chicken Corn Soup

This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.

Ingredients :

• 2 (14 ounce) cans chicken broth
• 1 (14.75 ounce) can cream-style corn
• ½ cup shredded, cooked chicken meat
• ¼ teaspoon ground white pepper
• salt to taste
• 2 tablespoons cornstarch
• ½ cup water
• 1 tablespoon sesame oil
• 1 egg white

Instructions :

Prep :	Cook : 4 M	Ready in :

Notes :

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