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Date Posted: 15:44:41 08/31/01 Fri
Author: Diane (on behalf of Jen)
Author Host/IP: 203.97.100.45
Subject: Jennifers chicken and corn soup.
In reply to: Jennifer - Aust 's message, "Recipe Wanted Please!" on 20:04:32 08/27/01 Mon

Jen sent me this to post yesterday since the boards were down and she's not online on the weekends (here already with us. ;) So - here ya go... :) ...sounds yummy!

Creamy Corn & Chicken Soup

Ingredients

15 grams (half an ounce) of low fat butter
8 spring onions, finely chopped
2 tablespoons plain flour
3.5 cups of water
3 chicken stock cubes or 3 teaspoons of chicken stock powder
2 large skinless & boneless chicken breast fillets, grilled the no fat way and cut into small pieces (when I say 2, I mean 2 singles, not 2 pairs)
900 grams (2 pounds) of canned creamed corn
half a cup of low fat cream

Method

Heat butter in large pot, add spring onions and cook until soft (usually only a minute). Add flour and stir for one minute. Gradually add water and stock cubes/powder, increase heat and stir continuously until mixture boils and thickens (this takes about half an hour - talk to Diane on the phone while boiling and thickening to pass the time - you really DO have to stir CONTINUOUSLY otherwise it will burn to the bottom of the pot). Once thickened, add chicken, corn and cream. Reduce heat and allow to heat through without boiling.

This recipe is VERY corny (no pun intended) and might be too corny for some. I think it is really delicious the way it is, but next time I might use two thirds or three quarters the amount of creamed corn and put about 2 cups of other chopped vegies in for a change. Also, don't be put off by smarty pants males telling you "it looks like chunder" as a certain smart male told me. It tastes sensational, is filling (no need for bread etc) and, best of all, is low fat!!!!!!!!!!!

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