MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chinese Chicken Corn Soup
  Categories: Diabetic, Soups/stews, Crockpot, Vegetables, Main dish
       Yield: 6 servings
  
       3 c  Chicken broth;                      2 tb Cold water
   8 1/4 oz Can creamed corn; 1                 2    Egg; whites
       1 c  Chicken; diced, cooked,             2 tb Parsley; finely, minced,
            -skinned                                 -fresh
       1 tb Cornstarch                     
  
   Combine chicken broth, corn, and chicken pieces in a large saucepan.
   Bring mixture to a boil over medium heat, stirring occasionally.
   Blend cornstarch with cold water and add to soup.  Continue cooking,
   uncoverd, for 3 minutes.  Beat egg whites untill foamy; stir into
   soup. Reduce heat to a simmer and cook until foamy. Ladle soup into
   individual bowls and garish with parsley.  Serve hot.
   
   Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
   EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets:
   Substitute unsalted broth.
   
   Source: The Art of Cooking for the Diabetic by Mary Abbott
   Hess,R.D.,M.S. and Katharine Middleton
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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