Easy Chinese Corn Soup

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

Original recipe makes 4 (1 cup) servings

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

  • PREP

    5 mins

  • COOK

    10 mins

  • READY IN

    15 mins

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.

Nutrition

Calories: 121 kcal
Carbohydrates: 24.1 g
Cholesterol: 55 mg
Fat: 1.9 g
Fiber: 1.5 g
Protein: 5 g
Sodium: 409 mg