Everyone loves a good Chicken and Corn soup! This recipe was created using McCain Frozen Corn who have been supporting Foodbank Australia for many years.
In a small sauce pan, gently boil half the corn until soft. Drain and puree. Set aside
Heat the oil in a heavy based saucepan over medium heat. Gently stir in the shallots, ginger and mirin until fragrant. Add the stock to the pan and bring to the boil
Add the shredded chicken, pureed corn and reserved whole corn kernels, then gently simmer for 5 minutes
In a small bowl, add 4 tablespoons of water to the cornflour and stir to combine
Stir the soup and swirl in the cornflour mix slowly. Simmer for 10 mins
Turn heat to low, then stir the soup in one direction and slowly pour the egg whites through the soup
To serve, ladle soup into bowls. Top with shallots and extra white pepper
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