Creamy Chicken and Corn Soup

Inspiration borrowed from Mum, who borrowed it from Jan 

People required to devour: 4

1 tablespoon oil

250g chicken fillet, thinly sliced

4 cups chicken stock

420g can creamed corn

310g can corn kernels, drained

2 tablespoons cornflour

1/4 cup cream

2 tablespoon water

1 egg, lightly beaten

2 shallots, sliced

1. Heat oil in pan, brown chicken. Add chicken stock, creamed corn and corn kernels. Bring to the boil stirring.

2. Stir in combined cornflour, cream and water. Simmer until thickened.

3. Gradually stir in egg and add shallots.