STOCK:

5 c. soup stock
1 can cream-style corn (2 c.), blended in blender until creamy

Bring stock to boiling point. Add corn and boil for 5 minutes. Add 1 cup chicken minced very fine to boiling soup.

MEAT AND VEGETABLES:

2 tbsp. cooked ham, chopped fine
2 tbsp. water chestnuts, chopped fine
Salt and pepper to taste
1 tsp. Accent

Add this mixture to stock. Cook 3 minutes.

THICKENING:

1 tbsp. cornstarch
1/4 c. water

Mix cornstarch and water and stir into boiling soup mixture.

Optional: Beat 2 egg whites well. Turn off heat under soup. Drizzle egg whites into soup. Stir gently. Serve soup.