Corn Egg Soup

By ves

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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

Details

Level of difficulty Easy
Cost Average budget

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.