water 3 cups
1 can of corn
1/2 tsp black pepper powder
1/2 cup shredded boil chicken
1 cube chicken stock
1 tsp corn flour
Salt to taste
In a food processor put can of sweet corn along with its water and give few pulses, we just want to break the corn down, don’t grind it.
In a pan heat water add chicken stock cube and crushed corn and bring it to boil add shredded chicken as well and let it simmer for 4-5 minutes.
Add salt and black pepper powder. In a small bowl make a slurry of corn flour with little cold water.
Bring the soup to a boil and add the cornflour slurry and keep stirring gradually the soup will get thick, lower the flame.
Beat the egg in a bowl and add very slowly and in thin stream into the soup and keep stirring.
For vegetarian version avoid chicken.