Everyone loves a good Chicken and Corn soup! This recipe was created using McCain Frozen Corn who have been supporting Foodbank Australia for many years.
Ingreadient:
- 500g bag McCain Frozen Corn
- 1 tablespoon sesame oil
- 3 shallots, sliced plus extra for garnish
- 1 tablespoon finely grated ginger
- 1 tablespoon mirin
- 6 cups chicken stock
- 2 cups shredded BBQ chicken
- 3 tablespoons cornflour
- 2 eggwhites, lightly beaten
- White pepper, to taste
Direction:
- In a small sauce pan, gently boil half the corn until soft. Drain and puree. Set aside
- Heat the oil in a heavy based saucepan over medium heat. Gently stir in the shallots, ginger and mirin until fragrant. Add the stock to the pan and bring to the boil
- Add the shredded chicken, pureed corn and reserved whole corn kernels, then gently simmer for 5 minutes
- In a small bowl, add 4 tablespoons of water to the cornflour and stir to combine
- Stir the soup and swirl in the cornflour mix slowly. Simmer for 10 mins
- Turn heat to low, then stir the soup in one direction and slowly pour the egg whites through the soup
- To serve, ladle soup into bowls. Top with shallots and extra white pepper
