1 chicken breasts, boned, skinned, sliced and minced
2 egg whites
1 (8 oz.) can creamed corn
3 c. chicken broth
1 tsp. dry sherry
1 tsp. salt
1 tbsp. cornstarch
2 tbsp. minced ham (optional)

Beat egg whites until stiff and add minced chicken. Dissolve cornstarch in 2 tablespoons cold water. Bring broth to boil, add salt. Add corn and let boil 2 minutes. Add cornstarch mix, stirring constantly until soup thickens. Add chicken-egg mixture and stir until soup boils. If desired, sprinkle ham on top and serve. 4 servings.