i got this recipe of a vogue forum who had got it off the side of a can or something, i have eaten it for lunch every day its really nice (the whole family love it too)
CHICKEN AND CORN SOUP
Preparation Time: 10 minutes
2 teaspoons oil
4 spring onions, chopped
2 rashers bacon, chopped (weight watchers or 97% fat free kind)
1 chicken breast, cut into 2cm dice
420g can Edgell Creamed Corn
3 cups liquid salt reduced chicken stock (you could probably substitute a cup with water if your salt conscious)
1 egg, lightly beaten
1 tablespoon chopped fresh parsley for garnish
Salt reduced soy sauce - about 2 table-spoons to taste
Optional : day says a couple of drops of sesame oil would be good in this recipe too.
1. Heat oil in a saucepan. Add spring onions, bacon and chicken and cook for 3 minutes.
2. Stir in chicken stock and Edgell Creamed Corn and simmer gently for 10 minutes.
3. Gradually whisk in beaten egg and season with salt and pepper. Sprinkle with parsley and serve.
Cooking Time: 13 minutes
Tip: For a more authentic taste, remove bacon and garnish with chopped spring onions.