1 (17 oz.) can cream style corn
1/2 lb. chicken, minced
2 tsp. sake
1 tsp. salt
2 (14.5 oz.) cans chicken broth
2 egg whites, beaten
1 tbsp. cornstarch mixed with 3 tbsp. water

Combine corn, chicken, sake and salt. Set aside. In a large pot bring chicken broth to a boil. Add corn mixture and when soup comes to a second boil, slowly add beaten egg whites, stirring constantly. Add cornstarch paste to soup. Stir until thickened.