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Easy Chinese Corn Soup


Total Time: 15 min (Prep 5 min; Cook 10 min)

Yield: 8 servings




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



Easy Chinese Corn Soup


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.