# Chicken & Corn Soup

This is a winter favorite, and a good use of excess chicken stock from previous chicken soup recipe

![Chicken & Corn Soup](https://1131330301-files.gitbook.io/~/files/v0/b/gitbook-legacy-files/o/assets%2F-M4WJLHvO4CBVzivzFfc%2F-M4WJMwx3Nnh2JFj4XDk%2F-M4WJSkQIvGsnToioTwi%2Fchicken-and-corn-soup.jpg?generation=1586475721698804\&alt=media)

## Ingredients

* shredded cooked chicken
* 8 cups of chicken stock
* 470g can creamed corn
* 2 slices ham
* 1 chicken stock cube
* Salt & Pepper
* shallots
* Ginger 4 slices
* 2 egg whites
* 2 tbsp. Corn flour

## Cooking instruction

1. Use the chicken stock & chicken from the previous recipe.
2. Combine in a large saucepan the reserved chicken stock, creamed corn, finely chopped ginger, salt, pepper and chopped shallots, and bring to boil.
3. Mix corn flour in a cup with some water to get a smooth paste. Add to soup and stir until soup boils and thickens. Bring to simmer. 
4. Lightly beat egg whites (1 at a time) in a cup with a little bit of water.  Add to soup in a thin stream. I usually stir the soup just before adding the egg whites.
5. Add thinly stripped chicken meat & shredded ham & heat gently.  Top with extra shallots.