Chicken and sweet corn soup is always a favourite and so easy to do at home
Prep time:10 mins
Cook time:13 mins
- 2 teaspoons oil
- 4 spring onions, chopped
- 2 rashers short cut bacon, chopped
- 1 chicken breast, cut into 2cm dice
- 3 cups chicken stock
- 2 x 420g can Edgell Creamed Corn
- 1 egg, lightly beaten
- 1 tablespoon chopped fresh parsley, for garnish
Heat oil in a saucepan. Sauté spring onions, bacon and chicken for 3 minutes.
Stir in chicken stock and Edgell Creamed Corn and bring to the boil. Simmer covered for 10 minutes.
Gradually stir in egg in a thin stream. Season to taste. Serve sprinkled with parsley.
Add a drained 125g can of Edgell Super Sweet Corn Kernels for extra crunch.