This recipe was given to me by a very wonderful friend who is no longer with us and every time I make this I think of Sue who was the bravest girl I have ever known. She touched so many people with her zest for life and she got to do everything that she was told she never would be able to do. It is a different version of chicken and sweet corn soup and I think it is so much tastier than the usual receipe.
PREPARATION:
1 cooked chicken
1 onion chopped
1 large can creamed corn
1 tin of corn kernels (150 gram size)
frozen peas (about 1 cup)
1 tub light philly cream cheese
4 cups chicken stock
1 tablespoon butter
After removing the skin from chicken, shred it into small bits. Cook onion in butter till soft. Add stock, corn and chicken. Cook about 5 minutes and then add peas and cheese. Stir until the cheese melts and then turn down heat and simmer for another 10 minutes. Serve with crusty bread sticks. Yummy!
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