Velvet Corn Soup

• 6 cups hot chicken stock
• 2 tablespoons cornstarch
• 1 tablespoon peanut oil
• 4 green onions, white part only, minced
• 2 cups cream-style corn, pureed in food processor or blended
• ¼ teaspoon salt
• ¼ teaspoon freshly ground white pepper
• 1 tablespoon dry sherry
• 2 egg whites, lightly beaten until frothy
• 2 tablespoons minced cooked ham

1. Pour ¼ cup chicken stock over cornstarch in small bowl; stir to combine; set aside.
2. Heat oil in uncovered wok at 325°. Add onions; stir-fry 30 to 40 seconds.
3. Add remaining stock, corn, salt, pepper and sherry; reduce heat to “simmer” for 15 minutes.
4. Increase heat to 225°; bring soup to a boil;
5. add cornstarch mixture. Stir until soup is slightly thickened about 3 minutes.
6. Turn wok OFF; add egg white; stir to combine.
7. Stir in ham; serve immediately.

Makes 6 to 8 servings.