Serves
4
Prep Time
10 minutes
Cooking Time
10 minutes
Ingredients
- 1L chicken stock
- 420g can Edgell Creamed Corn
- 420g can Edgell Corn Kernels, drained
- 6 spring onions, finely sliced
- 1 tablespoon finely shredded fresh ginger
- 1 teaspoon soy sauce
- 2 cups shredded cooked chicken, warm
Method
STEP 1Place chicken stock, Edgell Creamed Corn, Edgell Corn Kernels, the white of spring onions, ginger and soy sauce in a saucepan, bring to the boil. Simmer covered for 5 minutes. Season to taste.
STEP 2
Ladle soup into bowls, top with chicken and garnish with the green of spring onions.
Tips
Char Edgell Corn Kernels before adding to soup for extra flavour.