Ingredients
4 cans creamed corn
4 cups chicken stock
2 cups of water
2 cups of water
300 grams chicken diced
3 tbls cornflour
6 eggs lightly whipped
Salt & Pepper
In a large pot bring the chicken stock to a boil, whilst stock is heating coat the diced chicken in cornflour. Add corn bring back up to boil, then add chicken pieces individually (to avoid sticking), and the additional 2 cups of water, leave to simmer 5-10 min until chicken is cooked. Whilst stirring the soup and the egg, turn heat off.
Season to taste with salt and pepper. Serves 10