This corn soup recipe is quite practical to prepare and cook. First, melt the chicken bouillon in 100 ml of water; add chicken breast, heavy cream, pepper and salt to the pan. Cook for 20 minutes at a low heat. Add 1lt of boiling water and cook for another 5 minutes. Mix corn flour into the milk and let it dissolve. Strain the Tat Canned Corn. Boil the pasta for 8-9 minutes and pay attention so they are not overcooked. Add it to the pot with the boiled water. Add the milk- corn flour mixture and corn. Cook for a few more minutes and turn off the heat. Serve hot.