Chicken and Corn Soup – Australia

Chicken and Corn is absolutely delicious made with creamed corn and fresh shallots. The ginger in this dish give it a fresh taste. Interestingly, this dish takes two egg whites, which is my favorite. Here is the yummy recipe:

• 1L (4 cups) chicken consomme
• 2 (about 200g each) single Lilydale Free Range Chicken Breast
• 1 tbsp light soy sauce
• 2 tsp finely grated fresh ginger
• 1 tbsp Coles Cornflour
• 60ml (1/4 cup) water
• 1 x 420g can creamed corn
• 1 x 300g can corn kernels, rinsed, drained
• 100g shaved ham, thinly sliced
• 2 egg whites
• 1 tsp sesame oil
• 6 green shallots, ends trimmed, thinly sliced diagonally
• Salt & freshly ground black pepper

1. Heat oil in a large saucepan.
2. Brown chicken.
3. Add chicken stock, creamed corn and corn kernels. Bring to the boil stirring.
4. Combine cornflour, cream, and water in a seperate bowl.
5. Add to saucepan, stir and simmer until thickened.
6. Gradually stir in egg and shallots.

Soup Bowl

This dish is a great addition to any dinner menu!