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Recipe

Ingredients:

You will need:
2 egg whites
1 can cream style corn
4 cups chicken broth
2 tbsp. cornstarch
¼ lb. chicken breasts, boned, skinned and finely chopped
1 tsp. CHIEF soy sauce, CHIEF salt
3 tbsp. water
Chopped green onion/ chive

CHICKEN CORN SOUP

Directions: 

1. Beat egg whites until moist peaks form: fold in chopped chicken, set aside.
2. Whirl 1 cup corn and 1 cup chicken broth in a blender: pour in a pan with remaining corn and broth
3. Add CHIEF soy sauce and Salt to taste
4. Heat slowly; blend cornstarch and water; add to soup and cook stirring until slightly thickened
5. Add chicken – egg white mixture to corn mixture and blend well
6. Cook on medium heat for 5 minutes but do not boil. If made ahead, reheat on low heat, pour in a hot tureen or dish and sprinkle with chopped green onion/chive. Makes 6 servings

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