250g chicken breast, cubed
1x410g sweetcorn
3 cups milk
2 cups water
2 tablespoon cornflour (maizena)
2 onions, finely chopped
10ml white pepper
5ml salt
1 celery stick, chopped
200g fresh cream
10ml butter/ margarine
Braise chicken with onion over moderate heat for 5min.
Add sweetcorn, milk, water and spices.
Combine cornflour with a little water to make a thin paste. Pour into soup and stir until it has thickened.
Add chopped celery and bring to fast boil for 5min.
Remove from heat and stir in fresh cream.
