Velvet Chicken and Corn Soup

This soup has my favorite three components:  it comes together quickly, it's easy and has lots of flavor. Although the recipe instructs to mince the chicken in a food processor, you could easily use purchased ground chicken.

3 oz. boneless/skinless chicken breast (minced in a food processor)

1/3 cup water chestnuts

4 cups chicken stock

2 14-oz. cans cream styled corn

1/2 teaspoon salt (more to taste)

1/4 teaspoon sugar

2 T. cornstarch

1/4 cup thawed baby green peas

2 large egg whites

1 scallion, green and white parts, trimmed & minced

Bring 2 cups of water to a boil in a medium saucepan, over high heat. Add the chicken and water chestnuts and stir until the chicken turns white, about 10 seconds. Drain the chicken and water chestnuts in a large, fine-mesh strainer.

In a large pot, bring the chicken stock to a boil. Add the creamed corn, salt and sugar, and stir until well blended. Return to a boil.

Dissolve the cornstarch in 1/4 cup cold water in a small bowl. Beat the egg whites in a small bowl until foamy. Add the chicken and water chestnuts to the stock. Stir in the cornstarch mixture and cook until the soup thickens slightly, about 10 seconds. Stirring constantly, drizzle the egg white into the soup, so that the egg white turns into strands. Add the peas. Season with more salt, if desired. Garnish with the scallion and serve immediately.