Chicken And Corn Soup

Preparation:

Preparation: Boil the meat with the water, the onion and the salt, over medium heat and in a covered saucepan. Check and skim occasionally. The cooking will have to proceed for a good half hour, then remove the meat from the broth and cut it into rather small pieces, after which put them back in the broth. After another 10 minutes of cooking, add the corn; leave to cook for another 10 minutes with the pot uncovered, stirring, and then dissolve the cornstarch, still keeping the pot on the heat. Don't do as I said 'I'll throw it down and then mix it' because it only takes a few seconds to transform a lump of cornstarch into a gelatinous mass: dust it off with a sieve and keep stirring: it just has to thicken the broth. Last 5 minutes of cooking, stirring often and serve hot.