About this recipe:A delicious soup that's also super-easy to make. Chicken is simmered with sherry, salt, egg whites, creamed style corn and soy sauce, before being garnished with crumbled bacon.
225g skinless, boneless chicken breast meat, finely chopped or pulsed in a food processor
1 tablespoon sherry
1/4 teaspoon salt
2 egg whites
1 (375g) tin creamed style corn
1 litre chicken stock
2 teaspoons soy sauce
4 tablespoons water
2 tablespoons cornflour
4 rashers streaky bacon, cooked until crisp and crumbled
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Method Prep:15min › Cook:10min › Ready in:25min
Mix together with sherry, salt and egg whites in a large mixing bowl. Add creamed style corn and mix well to blend.
Preheat a large frying pan to medium high. Add chicken stock and soy sauce; bring to the boil. Add chicken mixture and return to the boil. Reduce heat. Simmer for 3 minutes, stirring frequently to prevent burning.
In a cup, mix together water and cornflour until well blended. Add cornflour mixture to simmering soup, stirring constantly. Cook for an additional 2 minutes; soup will thicken slightly. Garnish with crumbled bacon.