Chicken And Corn Soup With Croutons
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chicken bouillon||1 1⁄4 Cup (20 tbs)|
|Canned sweet corn kernels||6 Ounce, drained (Half Of 12 Ounce Can)|
|Chopped cooked chicken||1⁄2 Cup (8 tbs)|
|Half and half||2 Tablespoon|
|Croutons||1⁄2 Cup (8 tbs) (For Garnish)|
1 Place the butter in a 2.25 litre/4 pint (10 cup) mixing bowl and microwave on full power for 1 1/2 minutes to melt.
2 Gradually stir in the flour, mixing well with a wooden spoon.
3 Stir in the stock (bouillon) and milk. Season with salt and pepper to taste.
4 Microwave on full power for 7 minutes, stirring once, half way through cooking.
5 Beat well with a balloon whisk.
6 Stir in sweetcorn and chicken meat with the cream off the milk (half and half). Serve immediately, topped with croutons.