Easy Chinese Corn Soup recipe

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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

Nutrition Info

120.8 calories
carbohydrate: 24.1 g
cholesterol: 48.2 mg
fat: 1.9 g
fiber: 1.5 g
protein: 5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 409 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 (1 cup) servings

Recipe Note

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

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