Velvet Corn Soup

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1/4 pound medium raw shrimp, deveined and coarsely chopped

6 cups chicken broth

1/2 cup diced cooked ham

1/4 cup coarsely chopped water chestnuts

1 can (16 ounce) cream style corn

3 tablespoons cornstarch dissolved in 1/3 cup water

2 egg whites, lightly beaten

1 green onion, thinly sliced

2 teaspoons sesame oil

1/8 teaspoon white pepper

Salt to taste