Creamy Chicken And Corn Soup
|Chicken stock||6 Cup (96 tbs)|
|Grated fresh ginger||1⁄2 Teaspoon|
|Creamed corn||470 Gram (1 Can)|
|Canned creamed corn||470 Gram (1 Can)|
|Shallots||2 , chopped|
1. Place chicken on a plate, cover and cook for 5-7 minutes on high. Shred and put to one side.
2. Combine stock, ginger, corn and shallots in a large casserole dish. Cook for15-18 minutes on high.
3. Mix corn flour and water to a smooth paste, add to soup and cook 10-12 minutes on high until soup boils and thickens.
4. Add chicken, season to taste and serve immediately.