Corn and chicken chowder

CORN AND CHICKEN CHOWDER

Cooking time 35-40 minutes. Approx. serves 6-8     
      

Ingredients

Broiler chicken joints                      -500gms

Water or chicken stock                   -1.2ltrs

Onions                                            -1/2 cup(chopped)

Capsicum                                        -1/2cup(discard seeds)chopped

Celery                                            - 2 stalks (minced)

Parsley                                           - 4-5 sprigs(minced)

Garlic                                             - 2 cloves(minced)

Sweet corn (cream style)                - tin

Noodles(broken into spieces)         – ½ cup

Eggs                                               –2 nos

AJI-NO-MOTO                            –1/4tsp

Tinned mushrooms                         – 3tbsp(drained and sliced)

Salt and pepper                             – to taste

Method

• Place chicken joints in the cooker pan, along with water and 1 tsp salt. Cover with the lid. 
• When the water in the cooker begins to boil add onions, capsicum celery, garlic and parsely. 
• When the chicken is cooked, use tongs to remove the pieces on to a plate. 
• Drop noodles into the cooking pan. While the noodles cook, debone the chicken, flake the meat
• And add it to the simmering chowder. Once the noodles are cooked, add sweet corn and mushrooms. Beat the eggs lightly. 
• When the chowder begins to boil, pour the eggs in the thin stream, stirring the chowder with a fork.
• So that the eggs set as thin strands. Add pepper, AJI-NO-MOTO and more salt if necessary. 
• Open the lid only for adding the ingredients and cover immediately.
•  After the chicken and noodles are boiled take it out and serve it.

Try it and enjoy the delicious dish.