Chicken Corn Soup

2 pints chicken stock
8 oz can creamed sweetcorn
1/2 teaspoon salt pinch of MSG
2 tbpns cornflour mix with
4 tbspns of cold water
2 spring onions, finely chopped
2 egg whites
2 tbpns milk
2 oz chopped ham

Method :

1. Put the stock in a pan and bring to a boil. Add the creamed corn, salt, MSG, and the cornflour blended with the water. Stir until the soup thickens and comes back to the boil. Sprinkle on the spring onions, then turn off the heat. 2. Beat egg whites and milk. Pour into the soup in a thin stream. While wisking constantly. 3. Sprinkle chopped ham over soup. Serve.