• 1 tbsp —— Corn Starch
  • 1 cup —— Chicken, skinned, cooked and diced
  • 250 gms —— Creamed Corn
  • Egg Whites from 2 eggs
  • 2 tbsp —— Fresh Parsley, finely minced
  • 2 tbsp —— Cold Water
  • 3 cups —— Chicken Broth

Method:

  1. In a large saucepan, mix corn, chicken and chicken broth.
  2. Boil it over medium heat and stir occasionally.
  3. Mix cornstarch well with cold water and add to soup. uncover the saucepan and continue cook for 3 minutes.
  4. Beat Well egg white till it becomes foamy than stir it into soup. cook until foamy on low heat.
  5. Pour soup in to a bowls and garnish with parsley.


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