Corn And Chicken Soup - cooking recipe

Ingredients

1 c. canned corn
1/2 c. minced celery
1 c. minced cold chicken
4 c. chicken stock
2 c. hot milk
2 egg yolks, slightly beaten
2 Tbsp. butter
salt and pepper

Preparation

Cook corn, celery and chicken in stock.
Bring to a boil and simmer, covered, 15 minutes.
Gradually stir hot milk into egg yolks.
Add to soup mixture and cook 2 minutes, stirring constantly. Add butter and season to taste with salt and pepper. Serve with croutons. Serves 8.