Sunday, March 4, 2012

Chicken & Corn Soup


1 tbsp vegetable oil
1 Onions, sliced
3 cup chicken stock
2 X 310g cans creamed corn
400g fresh corn kernels
1 chicken breast fillets
fried shallots
Spring onion, sliced thinly


1. Heat oil in a large saucepan. Add onions and cook over medium-low heat until just soft. Add stock, creamed corn and corn kernels. Bring to simmer.
2. Cut chicken fillet in half lengthways and finely slice crossways. Add to the pan and cook until tender. Served sprinkled with fried shallots and spring onions.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...