Thursday, September 27, 2007

Easy Chinese Corn Soup

Easy Chinese Corn Soup

This soup was very good, but it needs some salt added to the recipe. Maybe a teaspoon for the whole recipe.

Easy Chinese Corn Soup
Submitted by: Liz
Rated: 4 out of 5 by 26 members Prep Time: 5 Minutes
Cook Time: 10 Minutes Ready In: 15 Minutes
Yields: 4 servings

"This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!"
1 (15 ounce) can cream style
1 (14.5 ounce) can low-sodium
chicken broth 1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

1. 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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