WW Points: 3
3 cups fresh corn kernels (or 1 lb frozen corn, thawed)
4 cups chicken stock or canned low-sodium broth
3/4 teaspoon finely-grated ginger
Salt – to taste
Freshly-ground white pepper — to taste
3 large egg whites – lightly beaten
2 scallions – thinly sliced
In a blender or food processor, puree two-thirds of the corn kernels with 3/4 cup of the chicken stock until almost smooth;
some pieces of corn should remain.
In a medium saucepan, combine the remaining 3 1/4 cups chicken stock with the ginger, 1/4 teaspoon salt and 1/8 teaspoon
pepper. Bring to a boil over high heat. Add the remaining whole corn kernels and bring back to a boil. Cover and simmer
over moderate heat for 5 minutes.
Add the pureed corn and boil over high heat, stirring, until slightly thickened, about 2 minutes. Stir the egg whites into
the chowder and remove the pan from the heat. Stir until the whites from thin opaque strands. Season with salt and white
pepper, ladle into bowls and sprinkle with the scallions.
Calories: 145; carbohydrates: 24 gm; protein: 1 gm; fat: 3 gm; cholesterol: 0 mg.
Source: Advocate Health Care’s Recipes for Health, provided by http://www.madsrecipes.com/