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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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You won't even bother ordering this soup from a Chinese restaurant anymore, this is so easy to make and very good! For a thicker soup use more cornstarch, I like to add in some sesame oil also and if I am serving this to guests I also add in a few drops of yellow food colouring for a nicer presentation. Ingredients:
2 (15 ounce) cans cream-style corn |
2 (14 1/2 ounce) cans low sodium chicken broth |
2 eggs, beaten |
2 tablespoons cornstarch |
1/4 cup water |
1 (10 ounce) can corn niblets, drained (optional) or 1 cup frozen corn kernel (optional) |
salt and black pepper |
Directions:
1. In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
2. In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
3. Gradually add the beaten eggs while stirring or whisking the soup constantly.
4. Add in the corn niblets (if using) and heat though.
5. Season with salt and pepper.
6. Serve and enjoy!
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