Chicken Corn Soup

Corn was never a favourite of mine as a child but as I grew up, I've allowed my taste buds to step into different territories and now there's almost nothing I don't eat except maybe perhaps for cilantro or coriander. I'm just not a fan of its' strong taste.

Anyway, here is a quick, simple and hearty soup in less than 10 minutes.


Ingredients: (Serves 4)
1L of water400g can of creamed corn6 tsp of chicken bouillon powder2 eggs, beatenMethod:
Bring the water with added chicken bouillon powder and the can of creamed corn to a boil.
Lower the heat to allow the contents to simmer for a minute or two.Gently pour in the beaten eggs slowly.Turn off the fire immediately and serve.