1/4 tsp. cornstarch
1/4 tsp. salt
1/2 tsp. dry sherry
1 tbsp. water
1/2 whole chicken breast, skinned, boned and finely diced (4 oz.)
1 1/2 tsp. vegetable oil
1 (17 oz.) can cream style corn
2 1/2 c. homemade chicken broth or 1 (14 1/2 oz.) can chicken broth + 3/4
c. water
11 1/2 tbsp. cornstarch mixed with 3 tbsp. water
1 egg
1 green onion, thinly sliced with top

In bowl put 1/4 teaspoon cornstarch, salt and water - stir in chicken - add oil and stir. Let stand uncovered 10 minutes. In 2 quart saucepan put corn and chicken broth. Heat to simmering - stir in chicken - simmer 5 minutes uncovered. Stir cornstarch-water mixture - add to soup - cook stirring until soup comes to a gentle boil and thickens slightly. Remove from heat - add beaten egg to soup while stirring - it will form long threads. Garnish with green onions. Yield: 5 - 1 cup servings = 171 calories.