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