Chicken and Corn Soup
2 teaspoons of oil
4 spring of onions, chopped
2 slices short lean bacon, chopped
1 chicken breast, cut into 2cm dice
420g can of Creamed Corn
3 cups of chicken stock
1 egg, lightly beaten
1 tablespoon of chopped fresh parsley for garnish
Heat oil in a saucepan.
Add spring onions, bacon and chicken and cook for 3 minutes.
Stir in chicken stock and the creamed corn and simmer gently for 10 minutes.
Gradually whisk in beaten egg and season with salt and pepper.
Sprinkle with parsley and serve.
For a more authentic taste, remove bacon and garnish with chopped spring onions.