Sweet Corn and Chicken Soup – Use leftover chicken, frozen corn, creamed corn in the can….done in 15 minutes!
2 cans creamed corn, 1 ear of fresh corn (or a 1/2 bag frozen), 3 cups shredded chicken, 2 eggs, 1 liter or 1 carton chicken stock, dash of olive oil, salt, white pepper
Warm chicken stock in pot. Add chicken and corn. Bring to light boil. Season with salt and white pepper to taste. Pour in the egg. Lower the heat and simmer for 5 minutes. Turn off the heat and add a dash of olive oil. Enjoy.
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