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