This quick and easy Chinese corn soup is so good that I never bother ordering it from restaurants anymore!
Ingredients
- 1 can cream style corn , 15 ounce
- 1 can low-sodium chicken broth , 14.5 ounce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 large egg , beaten
Instructions
-
1
Combine corn and chicken broth in a saucepan. Bring to a boil over medium-high heat.
-
2
Mix together cornstarch and water in a small bowl or cup; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
-
3
Gradually add beaten egg while stirring the soup. Remove from heat and serve.
Nutrition Facts
Per serving
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