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Chicken Cream Soup

2 qt Chicken stock
1 1/2 lb Creamed corn
1/2 lb Fresh chicken meat; diced
6 tb Cornstarch
4 Egg whites
2 ts Salt
2 tb Sugar
1 ts White pepper

Heat the chicken stock to boiling; add the corn and cook 5 minutes. Place the chicken in a bowl. Sprinkle with 2 tablespoons cornstarch and add 2 egg whites. Stir together 1 minute. Saute the chicken in a lightly oiled skillet over medium heat for about 2 minutes; remove and reserve. Dissolve the remaining cornstarch in 3/4 cup cool water; add the salt, sugar, pepper, and the dissolved cornstarch into the hot soup. Stir until thick and smooth. Beat the remaining 2 egg whites and add with the cooked chicken to the soup. Heat almost to a boil and serve.

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