1/4 lb. chicken breast
2 egg whites
1 tbsp. chopped cooked ham
1 (15 oz.) can sweet corn, cream style
3 tsp. salt
6 c. chicken broth
4 tbsp. cornstarch
4 tbsp. cold water

Combine cornstarch and cold water to make a paste. Mince the chicken breast and place into a bowl. Add 1 egg white and 1 can of corn into the bowl. Mix well and set aside. Beat 1 egg white in another bowl and set aside. Bring to a boil 5 cups chicken broth and add the chicken and corn mixture. When the broth boils again, add the cornstarch paste. Stir well and let boil until thickened. Reduce heat to low, add the remaining beaten egg white carefully and stir until blended.

Pour into serving bowl and sprinkle 1 tablespoon of chopped ham and serve.