1 T Peanut oil
1 T Dry sherry
4 Green onions, minced
1/2 t MSG (opt)
1/2 t Fresh ginger root, minced
2 T Cornstarch
3 c Chicken stock
1/8 c Stock for cornstarch paste
1 c Canned cream style corn
2 egg whites
1/4 t Salt
1 T Cooked hickory smoked ham, minced
1/4 t White pepper
1 t sugar
1. Wash corn in stock. Drain corn, reserving stock; chop finely and return to stock. In a cup, mix cornstarch and cold stock to make paste. In heavy 2quart saucepan, heat oil until hot. Saute green onions & ginger for about 30 seconds, stirring constantly to avoid burning. Add stock & corn; stir & bring to just under boil. Add salt, pepper & sugar.
2. Simmer 15 minutes or until ready to serve. Just before serving, turn up heat again to a bubbly boil. Dribble in cornstarch paste until soup acquires a waxy translucence. It should still be thin, but not watery. Add sherry. Now beat egg white with a fork to a light froth. Turn off heat. Quickly swirl in egg whites. Pour into serving bowl. Garnish with ham.
