
Ingredients:
• Sweet Corn – 1 tin
• Chicken – 1/2 cup, shredded
• Chicken stock – 4 cups
• Milk – 1/2 cup
• Egg – 1
• Butter – 1 tsp
• Water – 1/2 cup
• Corn flour – 1 tbsp
• Pepper – to taste
• Salt – to taste
Method:
- In a sauce pan, heat butter. Add shredded chicken and saute for a few seconds.
- Add sweet corn, chicken stock, milk and cook for 5-10 mins.
- Add salt and pour the beaten egg into the soup.
- Stir slowly with a fork, for 2-3 mins.
- Add the corn flour, mixed with 1/2 a cup of water, and cook in low heat for 5-7 mins.
- Finally add pepper powder.
- Serve hot with chilli, vinegar, soya sauce or tomato sauce.
Recipe courtesy of Rajam Partheeban