Ingredients:

• 350 g – Chicken joints
• 100 g – mushrooms, chopped
• 2 (150 g) – capsicums, chopped
• 2 (150 g) – onions, chopped
• 1/2 cup – noodles, broken onto pieces
• 1.5 litre – water
• 2 – Egg whites
• 2 stalks – celery, chopped
• 8 to 10 springs – parsley, chopped
• 1 tsp – garlic, chopped
• 1 tin – sweet corn, Cream style
• 1 tbsp – Corn flour
• Salt, pepper

Method:

1. Combine chicken with water, mushrooms, capsicum, onions, celery parsley and garlic.
2. Simmer till the chicken and vegetables are cooked.
3. Lift out the chicken pieces, cool and shred the meat.
4. Add it back to the pan. Add sweet corn. Add salt and pepper to taste.
5. Add corn flour mixed with a little water.
6. Bring to a boil. Add noodles, simmer for 2 mins.
7. Lightly beat the egg whites and add to the simmering chowder through a strainer, so that they set as thin strands. Serve hot.

Recipe courtesy of Chandra Bhatt