---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHINESE CHICKEN CORN SOUP
  Categories: Diabetic, Soups/stews, Crockpot, Vegetables, Main dish
       Yield: 6 servings
  
       3 c  Chicken broth;
   8 1/4 oz Can creamed corn; 1
       1 c  Chicken; diced, cooked,
            -skinned
       1 tb Cornstarch
       2 tb Cold water
       2    Egg; whites
       2 tb Parsley; finely, minced,
            -fresh
  
   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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