Chicken Creamed Corn Soup
From:	Ann, Manitoba, Canada
Comments:	This soup can be served as a hearty main meal; for extra body, add some boiled rice to the bottom of the bowl, or serve along with a side dish of vegetables. It is also possible to add more water, making a lighter soup which would make a nice entree for up to 6 people.
Servings:	4
Ingredients	Preparation
4 green onions A little olive oil 2 or 3 bacon slices, into thin strips 2 chicken whites, into bite-sized pieces 2 to 4 garlic cloves 2 cups [500 mL] chicken stock 2 [14-ounce / 398-mL each] cans creamed corn 2 eggs, slightly beaten Pepper, to taste Dash of chili [optional] Salt, if needed Hot water, if needed	Thinly slice white parts of green onions; reserve green parts. Heat a little olive oil into a casserole before frying green onion slices until soft. Add bacon strips and fry until crisp. Then add chicken pieces and fry to sear the outsides. If bacon and/or chicken are sticking to the bottom of the casserole, deglaze using some liquid such as white wine or a little extra chicken stock. Bruise garlic cloves using the flat part of a knife; add along with chicken stock to the casserole. Bring to a boil. Well stir in creamed corn. If desired, mix in a little hot water if the consistency seems too thick. Bring soup to a boil and immediately lower heat to a low simmer. Cover saucepan and leave soup to simmer slowly for approximately 10 minutes, stirring occasionally so that mixture does not stick to the bottom of the casserole. Finely slice green parts of green onions into rings, and add to the soup. Remove soup from the heat. Stirring, pour in slightly beaten eggs. As the soup will thicken, add some more hot water if desired. Bring soup back up to a low simmer. Season soup to taste with pepper and, if desired, chili. With the bacon and chicken stock, there should be no need to add any salt. Serve immediately.