Ingredients
4
4 servings
- •1 (15 ounce) can cream style corn
- •1 (14.5 ounce) can low-sodium chicken broth
- •1 tablespoon cornstarch
- •2 tablespoons water
- •1 large egg, beaten
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 121
- Carbohydrate: 24g
- Fat: 2g
- Fiber: 2g
- Protein: 5g
- Sugar: 4g
Related Recipes
Velvety Chicken Corn Soup
Corn and Chicken Soup
Asian Chicken and Corn Soup
Creamy Corn Soup
Chicken Corn Soup
Egg Drop Soup II
Easy Egg Drop Soup
Quick and Easy Chicken Noodle Soup
Quick Chicken Soup
Quick and Easy Vegetable Soup
Easy Tomato and Eggplant Soup
