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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.