Recipe: Chicken Corn and Cheese Souffle

POSTED ON FEBRUARY 11, 2016

Chef: Vimla Philips

Cuisine: Continental

Category: Main Course

Serves: 8

Cooking Time: 30 minutes                                                            Prepn/Marin: 15 minutes

Ingredients

150 gms                                                                              Chicken, cooked and diced fine

50 gms.                                                                                Butter

1 ½ tbsp.                                                                             Refined Flour

150 ml                                                                                 Milk

3                                                                                             Eggs

80 gms.                                                                                Cheese, grated

As required                                                                        Salt and pepper

100 gms.                                                                             Corn, boiled in salted water and drained

Method

Melt the butter over a moderate flame. Add flour and cook over low heat till the flour gets a light golden colour, Gradually add milk stining continuously till the sauce thickens.

Separate the egg whites and egg yolks. Beat the yolks one at a time into the sauce.

Stir in the chicken, corn, cheese and season with the salt and pepper.

Whip the egg whites till stiff, and gently fold them into the sauce.

Pour the mixture into a buttered souffl6 dish and bake 375F for 25 to 30 minutes or until well risen and the top is golden brown.

Serve with fresh salad.