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:
- Combine chicken with water, mushrooms, capsicum, onions, celery parsley and garlic.
- Simmer till the chicken and vegetables are cooked.
- Lift out the chicken pieces, cool and shred the meat.
- Add it back to the pan. Add sweet corn. Add salt and pepper to taste.
- Add corn flour mixed with a little water.
- Bring to a boil. Add noodles, simmer for 2 mins.
- 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