Chicken & Corn Soup

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

Chicken & Corn Soup

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.