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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Cindi's Egg Rolls
These are the best-tasting egg rolls you'll ever have. They're even better than the ones served at Asian restaurants. My family just loves them. What's even better is that you can use a variety of different meats--ground beef, pork steak, seasoned ground pork sausage, precooked shrimp--or prepare them without meat for the vegetarians.
Incredible Red Smashed Potatoes
I started making these for Thanksgiving one year and we loved them so much, they've made their way into our meals at least a dozen times a year!
Broccoli Cashew Salad
This was on the table at a potluck cast party/Christmas party, and I hunted down the chef and begged her for the recipe. I'm not usually a nuts-in-nondesserts kind of person, but this stuff is amazing! Trust me, try it...