Rating: 4.5 stars 4.3
97 Ratings
  • 5 star values: 56
  • 4 star values: 26
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 0

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

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 (1 cup) servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

121 calories; protein 5g; carbohydrates 24.1g; fat 1.9g; cholesterol 48.2mg; sodium 409mg. Full Nutrition
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