1 tbsp -- Corn Starch
1 cup -- Chicken, skinned, cooked and diced
250 gms -- Creamed Corn
Egg Whites from 2 eggs
2 tbsp -- Cold Water
3 cups -- Chicken Broth
In a large saucepan, mix corn, chicken and chicken broth.
Boil it over medium heat and stir occasionally.
Mix cornstarch well with cold water and add to soup. uncover the saucepan and continue cook for 3 minutes.
Beat Well egg white till it becomes foamy than stir it into soup. cook until foamy on low heat.
Pour soup in to a bowls.