INGREDIENTS:

10 oz. frozen corn
1 cup milk
1 cup vegetable stock
1/2 tsp. sugar
1 tsp. cornstarch
3 Tbsps. water
1 egg white\cooked
12 crackers

DIRECTIONS:

Place corn in a steamer basket over boiling water. Cover saucepan and steam 5 minutes. Remove steamer basket from saucepan and drain liquid. Return corn to saucepan. Add milk and simmer over medium heat 4-5 minutes or until tender. Add stock, sugar and salt to taste. Bring to a boil, stirring occasionally. Whisk cornstarch with water in a bowl. Gradually stir into soup. Simmer until soup is slightly thickened. Remove from heat. Whisk egg white in a bowl until foamy. Slowly stir into hot soup before serving with crackers.

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