Soup for the soul - Sweet corn chicken soup

Winters in Missouri, where I currently live, are unpredictable. Funny, because sometimes temperatures are as high as 10 degrees Celsius in the midst of January and sometimes they dip to minus. Like last week, it was ruthlessly cold. Temperatures sank to -15 degrees Celsius. But, the sun peeped out this morning and that made my heart light. Somehow, sunshine brightens up my day even though the temperatures don't. But,the forecast says by midday, dark clouds will hurry-by and speedily bury the sun. No silver lines.The weather is so untrustworthy.I decided not to let mother nature spoil my spirit and bring me down. I just wanted to keep going.
The first idea that came off the top of my head was soup. We (soup and I) decided to pair up against the cold. It was a day saver. A hot cuppa soup can warm you from the inside out. My favorite soup for many years has been sweet corn chicken soup and I order it as often as I can in any restaurant which serves it. When making this soup at home, I realize how that it's also easy to fix and feeds your soul.
This soup is everything you expect and more. Incredibly yummmmm..... and you will be hooked forever. Ofcourse, it tastes smooth along with surprise bites of chicken and sweetness from the corn. It is an extremely light soup, light on your tummy and guilt free comfort. It is perfect to curl up on the couch to on a dreary winter day.
Ingredients:( serves 2)

• Sweet corn kernels - 1/4 cup or cream of corn - 1/2 can
• Chicken stock - 350 ml
• Corn flour - 2 tspns
• Garlic- 2 cloves(chopped)
• Ginger - 1/4 inch piece(chopped)
• Oil- 1 tspn
• Shredded broiled chicken - 50 gms
• Egg white - from 1 egg
• Salt and pepper to taste

Directions:

• In a medium sauce pan, saute ginger and garlic in oil.
• Add chicken stock and boil. After 3-4 mins, strain the stock through a strainer and discard the ginger garlic pieces. Return the stock to the sauce pan and turn-on the heat.
• Add corn kernels. Stir and cook for 2 mins.
• In a small bowl, mix cornflour well with 1/4 cup of milk. Add it to the chicken stock.
• Stir constantly.
• Beat egg white and stir it into the soup. Stir well so the the egg white scrambles in the soup.
• Add pepper, salt and the cooked chicken shreds.
• Serve hot with a couple of drops of soya sauce and green chillies in vinegar.

Luv 'n' luc'
Smitha