Chicken and sweetcorn soup

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3 chicken breasts, skin removed

2 x 400ml cans of creamed corn

whites of 3 eggs

400ml chicken stock

salt and pepper

(serves 6)

Gently poach the chicken in a little water until cooked. When cooled, cut into small cubes.

In a saucepan, mix together the creamed corn and chicken stock. Heat over medium/high heat and allow to just boil. Stir in the chicken. Allow to get back to boiling point again. Stir in egg white to form white strands. Add salt and pepper to taste and serve.

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