Description
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
- Cream-style Corn
- Low Sodium Chicken Broth
- Eggs
- Cornstarch
- Water
- Corn Niblets
- Salt And Black Pepper
Instructions
- In a saucepan combine the creamed corn and broth
- Bring to a boil over medium-high heat
- 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
- Gradually add the beaten eggs while stirring or whisking the soup constantly
- Add in the corn niblets and heat though
- Season with salt and pepper
- Serve and enjoy!