Chicken & Corn Soup
Over a year ago
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Ingredients
- 440g can creamed corn
- 1 litre chicken stock
- 1 chicken breast
- 1 white onion or shallots
- 1 egg. lightly beaten
- 1 dsstspn conflour
- 1 cup cherry or white wine
Accompaniment
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Description
Nothing cheers up a rainy day like a bowl of goldeny goodness
Method
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1
1. Put creamed corn and chopped onions into saucepan, with stock, and wine / sherry.
2. Bring to the boil then reduce to a simmer.
3. Slice chicken breast and add to pan, simmer approximately 20 minutes.
4. Add lightly beaten egg and shallots (if using).
5. Add cold water to cornflour to make a paste and stir, stir, stir! Add to soup with salt & pepper.
Chef's Tips
You can use a can of crab meat instead of chicken and add ham or cooked bacon at the end.
Remember, a lazy stirrer makes a lumpy sauce...or soup in this case
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