Silky Chinese-style chicken and corn soup with optional ham garnish.

Steps

1. Beat egg whites until moist peaks form; fold in chopped chicken; set aside.
2. Whirl 1 cup corn and 1 cup broth in a blender; pour into pan with remaining corn and broth.
3. Add soy sauce and salt to taste.
4. Heat slowly; blend cornstarch and water; add to soup and cook, stirring until slightly thickened.
5. Add chicken–egg white mixture to corn mixture and blend well.
6. Cook on medium heat for 5 minutes, but do not boil. If made ahead, reheat on low heat, pour in a hot tureen or dish and sprinkle with chopped ham. Makes 6 servings.