Japanese Corn Soup

Yummy!

Kitchen tools needed:

stove

knife

sauce pan (2 qt.)blender

medium stockpot (6 qt.)

can opener

whisk

spatula

measuring spoons

Ingredients needed:

3 chicken bouillon cubes

2 tsp. minced dried onion

1 lb. chicken breast, cubed

2 c. water

6-14.75 oz. cans creamed corn

14.75 oz. whole kernel corn, drained

3 large eggs, beaten

2 c. whole milk ~or~ 2 c. soy creamer

1/2 tsp. salt

1 tsp. pepper

Directions:

1. In saucepan, boil water with chicken, bouillon and onion until meat is cooked through (approx. 10-15 min.).  Let cool.
2. Using blender, liquefy/puree on high the creamed corn (2 cans at a time) until smooth.  When each batch is complete, pour into stockpot.
3. Take cooled chicken and broth and put in blender; pulse a few times to shred/pulverize meat.  Add to stockpot along with egg and milk/creamer.
4. Fold egg, whole kernel corn and milk/creamer into mixture along with salt and pepper.
5. Simmer soup on low heat (approx. 10-15 min.) until bubbles begin to form.  Be sure to stir constantly to insure it does not burn on the bottom of pot.
6. Serve and enjoy!