Chicken Corn Soup

2 pints chicken stock
8 oz can creamed sweetcorn
1/2 teaspoon salt
pinch of MSG
2 tbsp cornflour mix with 4 tbsp of cold water
2 spring onions, finely chopped
2 egg whites
2 tbsp milk
2 oz chopped ham
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
whisking constantly.
3. Sprinkle chopped ham over soup. Serve.