Chicken and Sweet Corn Soup

I had sweet corn in my fridge to use up... and some frozen bread rolls to eat up. Hence I thought of sweet corn and chicken soup! The version I ended up cooking is a different to the original recipe, only because I added real corn and thickened cream and not creamed can corn. I think I added too much thickened cream that it looked whiter than what the soup should be - light yellow.

Original recipe is found here. I have substituted creamed corn with real corn kernels of 3 half cobs and thickened cream. Add 200ml of cream will do. If you don't like cream, add in 1-2 lightly beaten egg and it will become an asian style corn and chicken soup. Remember to add some salt and pepper (black if western style and white if asian style) to taste!