Corn Soup recipe by Nida Memon.
A quick, delicious and yummy sweet corn soup recipe
Chicken
breasts 3Onion
or potato 1 mediumCream style corn
1 tin/canSalt
to tasteBlack pepper
ground 1/4 tbspChinese Salt
1 tspEggs 2
Margarine 2 tbsp
Corn
Flour 2-2 1/2 tbsp
Wash the chicken
and put to boil adding one peeled onion or potato(whole) to prevent the chicken from discoloring.Add enough water because you will need it for the stock.
When the chicken
is tender take it out and shred it into small pieces.Braise the shredded chicken
in margarine for 3-4 minutes and add to stock. (remove the whole onion or potato from stock and strain it before adding the shredded chicken).Add the cream style corn
, salt, pepper and Chinese salt.Let it cook for a while.
Now add the corn
flour stirring constantly to prevent lumps.Whisk the eggs thoroughly.
Remove soup from stove.
Now add the eggs pouring them into the soup in a thin hairlike stream and stirring the soup on top only with a fork so that the egg forms into streaks. Serve hot with the Chinese chilies.
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