This quick and easy Chinese corn soup is so good that I never bother ordering it from restaurants anymore!
- (15 ounce) can cream style corn : 1 can
- (14.5 ounce) can low-sodium chicken broth : 1 can
- cornstarch : 1 Tbsp
- water : 2 Tbsp
- egg, beaten : 1 piece
Stages of cooking
Combine corn and chicken broth in a saucepan. Bring to a boil over medium-high heat.
Mix together cornstarch and water in a small bowl or cup; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
Gradually add beaten egg while stirring the soup. Remove from heat and serve.