|The little red dot is a drop of Sriracha chili sauce|
Sunday, January 20, 2013
Chicken Corn Soup
½ lb. freshly ground chicken
1 (10.5 oz.) can creamed corn
1 (10.5 oz.) can whole corn, drained
3 (8 oz.) cups chicken broth
2 (8 oz.) cups water
White pepper & salt to taste
1 egg, beaten
Sriracha chili sauce for garnish
1. Brown chicken over medium heat, breaking up the clumps & set aside.
2. In a sauce pan, stir chicken, creamed & whole corn, broth, water & pepper.
3. Bring to a boil over high heat, then simmer over medium heat for 15 minutes.
4. Turn heat off and stream beaten egg into soup while stirring in one direction.