Chicken and Sweetcorn Soup

Name: Chicken and Sweetcorn Soup
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Frozen corn; 470 ml milk; 2 tbsp Plain flour; 3 tbsp butter; 2 tbsp sugar; 800 ml chicken stock; 75 grams Shredded Cooked chicken; 1 1/4 tsp white pepper; 2 tbsp corn flour; 125 ml water; 1 tbsp sesame oil; 1 egg white; salt

Ant @cook_3963452

Chicken and Sweetcorn Soup

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Ingredients

40 mins

6 servings

[Tin of Creamed corn] or follow below and make your own:
200 gramsFrozen corn
470 mlmilk
2 tbspPlain flour
3 tbspbutter
2 tbspsugar
Soup:
800 mlchicken stock
75 gramsShredded Cooked chicken
1 1/4 tspwhite pepper
2 tbspcorn flour
125 mlwater
1 tbspsesame oil
1egg white
salt

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Steps

40 mins

1

In a medium pot combine cooked corn, I use the frozen then microwave. Melt butter in pot, stir in flour and mix well. Add milk, about 1/2 cup at a time, and mix with whisk. Cook over medium heat until thickened. Stir in sugar, salt and pepper. Drain corn.
2

Cook your chicken and then shred, add corn.
3

Add stock, bring to the boil, reduce heat and add pepper and salt. Bring back to the boil.
4

In a separate bowl mix the cornflour with water. While the soup is boiling add this mixture and stir constantly until well mixed.
5

Season with sesame oil by adding a few drops at a time. Reduce heat and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
6

Serve hot and enjoy.