- Easy
- Average budget
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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
Preparation
Step 1
In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat.
Step 2
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.
Step 3
Gradually add the beaten egg while
stirring the soup. Remove from heat and serve.