This is one of our winter favourites. Quick to cook up too. I usually boil the drumsticks and then let them cool and shred the meat to add to the soup. This recipe was shared with me by my friend Kelly Peihopa and I always remember her stressing the importance of following the last few steps with exactness…so I have always done exactly as the recipe says and it always turns out beautifully!
Chicken and Corn Soup
1T butter
1 medium onion, diced
4 cups fresh chicken stock
2 cups water
½ cooked chicken (or 4-6 drumsticks)
1 can creamed corn
3 heaped dessert spoons cornflour
2 shallotts, sliced
1 beaten egg
Genetly fry onion in butter until clear. Add 2 cups stock. Add diced/shredded chicken and bring to boil.
Add creamed corn and remainder of stock and water and bring to the boil.
Mix cornflour with a little water to form a thick paste.
Remove saucepan from heat, stir soup continuously and pour in cornflour mixture. Stir through completely. Add shallot and mix.
Lightly whisk eggs, pour into soup from a 2-foot height. Return to heat and stir for approximately 1 minute.
