---------- 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
 
-----