Chicken and Sweetcorn Soup

• 200 grams Frozen corn
• 470 ml milk
• 2 tbsp Plain flour
• 3 tbsp butter
• 2 tbsp sugar
• 800 ml chicken stock
• 75 grams Shredded Cooked chicken
• 1 1/4 tsp white pepper
• 2 tbsp corn flour
• 125 ml water
• 1 tbsp sesame oil
• 1 egg whites

1. In a medium pot combine cooked corn , I use the frozen then microwave.
2. Melt butter in pot, stir in flour and mix well.
3. Add milk, about 1/2 cup at a time, and mix with whisk.
4. Cook over medium heat until thickened.
5. Stir in sugar, salt and pepper.
6. Drain corn.
7. Cook your chicken and then shred, add corn.
8. Add stock , Bring to the boil, reduce heat and add pepper and salt.
9. Bring back to the boil.
10. In a separate bowl mix the cornflour with water.
11. While the soup is boiling add this mixture and stir constantly until well mixed.
12. Season with sesame oil by adding a few drops at a time.
13. Reduce heat and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
14. Serve hot and enjoy.

corn, flour, butter, sugar, chicken, chicken, white pepper, corn flour, water, sesame oil, egg whites

Taken from cookpad.com/us/recipes/368530-chicken-and-sweetcorn-soup (may not work)