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