Sweetcorn creamy soup Recipe

Sweetcorn creamy soup

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2 sweet corns
1  1/2 cups chicken stock
2 egg whites
salt and pepper
2 tbsp chopped parsley

How to make Sweetcorn creamy soup

1. Slice off the kernel from the corns. Add 1 cup to blend with chicken stock until fine. Heat pan and pour mixture in pan. Add the remain corn kernels. Let boil till corns are tender.
2. Season to taste. Lastly drop in the egg white and stir, Off the heat..
3. Garnish with chopped parsley.

Question from the Chef

“How about trying my simple corn soup recipe?”

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