Corn velvet soup

Yield: 6 servings

Measure Ingredient
1 large Can creamed corn
3 Eggs, beaten
1 slice Cooked ham (diced) Some cooked chicken (chopped)
3 cups Chicken broth
3 cups Water
3 tablespoons Cornstarch in 1/2 c. water
1 tablespoon Sherry (optional) Salt and pepper to taste

Put broth and water in deep pan and boil. Add Sherry, salt and pepper. Add corn and bring back to boil. Cook 3 minutes, stirring constantly. Add ham and chicken, reduce heat. While stirring, dribble beaten eggs in soup "to form flowers". Dissolve cornstarch in water by stirring with finger. Add to soup last and cook and stir until thickened. Serves 6. Submitted By BARRY WEINSTEIN On 02-13-95

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