Chicken Corn Soup

Ingredients

• 1/2 pound (500g) boneless, skinless chicken breast, finely chopped
• 4 tablespoons Argo® Corn Starch
• 2 tablespoons dry sherry (optional)
• 5 slices bacon, diced
• 4 cups chicken broth
• 1 can (14-3/4 ounces) cream-style corn
• 1 tablespoon soy sauce
• optional, garnish with green onions or scallions

Directions

Mix chicken, 2 tablespoons corn starch and the sherry in a medium bowl; set aside.

Cook bacon in 4-quart pot over medium heat for about 4 minutes or until browned and crisp; drain on paper towels. Spoon off all but 2 tablespoons of the bacon drippings. Add chicken to pot and cook, stirring quickly, for 3 minutes or until no longer pink.

Blend remaining 2 tablespoons of corn starch with 1/4 cup cold water. Add the cornstarch mixture, chicken broth, corn, and soy sauce to the chicken. Heat to boiling, stirring constantly; reduce heat and simmer 5 minutes.

Ladle soup into bowls; crumble bacon over individual servings.