1 Onion chopped
440 gm can Creamed Corn
1/2 Barbecue Chicken
3 teaspoons Cornflour
1 green Shallot (chopped)
30 gms butter
4 cups chicken stock
60 gm Cream Cheese
1 tablespoon water
Method: Saute onion in butter until tender. Add corn, chicken stock and chopped chicken meat, bring to the boil reduce heat, simmer, uncovered 10 minutes. Cream the cheese with a little of the hot soup, add to soup. Stir in blended cornflour and water, bring to the boil, stir until soup boils and thickens, add shallot before serving.
Source: contributed by Betsy Stewart in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.5.
