I Can Cook Yan'S Velvet Corn Soup - cooking recipe

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 chestnut (coarsely chopped)
1 (16 ounce) can 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 onion (thinly sliced)

Preparation

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.