- 1 can of cream style sweetcorn.
- 2.5 -3 cans chicken stock (or water).
- 1 cup cooked chicken meat, roughly chopped.
- 2 egg whites.
- 1tsp grated ginger.
- 1tbsp cornflour.
- Salt and pepper.
Pour cream style corn in a saucepan. Using the same can, measure 2.5 to 3 can of chicken stock or water to add to the same saucepan. Mix the contents well, and bring to the boil. Season with salt and pepper.
Mix together the egg whites, ginger and cornflour. Add the chopped chicken and pour the mixture into the saucepan and stir well into the soup. Simmer for two more minutes and serve.
Alternatively, you can substitute 1 can of drained crab meat for the chicken, and you have delicious crab and sweetcorn soup.