Products
VirtueMart Login
Search
Who's Online
We have 12 guests online
Chicken and Corn Soup
INGREDIENTS
- 250g raw chicken breast, finely chopped
- 6 cups chicken stock
- 250g tin creamed corn
- 2 tblspn sherry
- 1 tblspn cornflour
- 30g chopped ham
- 2 eggs, beaten
- chopped shallots for garnish
METHOD
- Bring stock to boil
- Add chicken and simmer approximately 5 minutes
- Add corn and simmer a further 5 minutes
- Blend sherry with cornflour and add
- Bring to boil and slowly add beaten eggs
- Remove from heat and add chopped ham
- Garnish with chopped shallots
Gary Lloyd-Jones