This past weekend, I faced a really hard choice. Months ago, I had signed up to attend a podiatry conference in Las Vegas from the 8th to the 10th of September. Then, Hurricane Harvey struck. Now, as the date approached, attending the conference meant leaving behind friends, neighbors and members of my office team to deal with clean-up efforts alone.

Ultimately, I decided to attend the conference and honor the commitments I had made to my colleagues and team members, choosing to stay #HoustonStrong and letting people know how they can help our city.

In between meetings, I was fortunate enough to enjoy some pretty incredible meals. One dish that stood out was the Roasted Corn Soup at Bobby Flay’s Mesa Grill in Caesar’s Palace.

I felt so lucky to be able to sit and enjoy a good meal that I tracked down a similar, diabetic-friendly recipe from the Defeat Diabetes Foundation. I hope it brings you some warmth and comfort in this difficult time.


  • 3 cups low sodium chicken broth
  • 1 8.25 ounce can of creamed corn, no added salt
  • 1 cup diced, cooked, and skinned chicken breast
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 egg whites
  • 2 tablespoons minced fresh parsley


  1. Combine chicken broth, corn, and chicken pieces in a large saucepan.
  2. Bring mixture to a boil over medium heat, stirring occasionally.
  3. Blend cornstarch with cold water and add to soup. Continue cooking, uncovered, for 3 minutes.
  4. In a small bowl, beat egg whites until foamy.
  5. Add to soup and reduce heat to a simmer.
  6. Cook until foamy.
  7. Ladle soup into individual bowls and garnish with parsley
  8. Serve hot and enjoy!
Dr. Andrew Schneider
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A podiatrist and foot surgeon in Houston, TX.
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