Corn Soup With Egg Whites - cooking recipe

Ingredients

1 (10 oz.) can creamed corn
2 egg whites
3 c. chicken stock
1 tsp. salt
dash of pepper
1/2 Tbsp. cornstarch, dissolved in 1/4 c. water

Preparation

Bring the chicken stock to a boil in a saucepan.
Add corn, salt and pepper.
Bring to a second boil.
Beat egg whites until frothy. Stir cornstarch mixture into boiling stock.
Stir until soup becomes clear.
Turn off heat.
Add egg whites, gently stirring once or twice.
Serve hot.