Cream corn

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  • Corn: 1 hour tin
  • Mass noodles: 3 tablespoons
  • Large onion: 1
  • Flour, corn starch: 2 tablespoons
  • Chicken breast cooked and shredded: 250 g
  • Salt: taste.
  • Water: 2 litres ½
  • garlic


Grind the corn with the water. Strain the ground for your dates and book. In a saucepan, saute the garlic and the onion, then add the corn ground. Dissolve the flour corn starch in the milk and add to the soup with more liter and a half of water. Stir until the mixture thickens. Add pasta, chicken and seasoning and cook.

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