Velvet Corn-Cilantro Soup

Makes: 4 servings

Start to Finish: 20 mins

Ingredients

1 tablespoon vegetable oil
1/4 cup chopped green onions
2 cans (14-1/2 oz. each) chicken broth
1 can (17 oz.)creamed corn
1 tablespoon cornstarch
2 tablespoons cold water
2 large egg whites, slightly beaten
2 tablespoons chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped baked ham

Directions

1. Heat oil in medium saucepan over medium-high heat. Add green onions and cook 1 minute. Carefully add chicken broth and creamed corn; cover and bring to simmer.

2. Meanwhile, combine cornstarch and cold water in cup until smooth. Stir into soup and simmer 1 minute. Remove from heat. Slowly stir in beaten egg whites, then add cilantro and pepper. Immediately spoon soup into bowls and top each with chopped ham. Makes 4 servings.