 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore! Ingredients:
1 (15 ounce) can cream style corn |
1 (14.5 ounce) can low-sodium chicken broth |
1 egg, beaten |
1 tablespoon cornstarch |
2 tablespoons water |
Directions:
1. In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
|
|