Creamy Chicken Sweet Corn Soup
The perfect pick-me-up when you're feeling blue, this chicken and corn soup will have you licking the bowl.
Ingredients
- 1 tbsp oil
- 1 onion, finely chopped
- 1 chicken breast fillet, diced
- 4 button mushrooms, sliced
- 310 g can creamed corn
- 130 g can corn kernels, drained
- 2 cup water
- 1 tbsp MAGGI Chicken Stock Powder
- 2 tbsp corn flour
- 2 tsp MAGGI Liquid Seasoning
- 185 mL can CARNATION Light & Creamy Evaporated Milk
- 1 egg, lightly beaten
- 2 green shallots, sliced
Instructions
- Heat oil in a large saucepan, add onion and chicken and cook 4 minutes until browned. Add mushrooms.
- Combine water, MAGGI Stock Powder, cornflour and MAGGI Liquid Seasoning. Add to pan with creamed corn and corn kernels.
- Stir soup until it comes to the boil, stir in CARNATION Light & Creamy Evaporated Milk. Then remove from heat and stir in egg and allow to set. Serve sprinkled with green onion.
