Easy Chinese Corn Soup

Kittencalskitchen's Note:

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.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 2 (15 ounce) cans cream-style corn
• 2 (14 ½ ounce) cans low sodium chicken broth
• 2 eggs , beaten
• 2 tablespoons cornstarch
• ¼ cup water
• 1 (10 ounce) cancorn 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!

Reviews

[jawserwog]

as always when you see Kittencal you know it is going to be a winner and this is no exception. The flavor is nice a sutle and the time it takes to make is really the best part. It is also made with all things that I have on hand.

[chumana]

I really wasnt all that thrilled tasted like cream corn, not much more then that.

[MARIA MAC *]

This soup was delicious and quick. We loved it! I will make this again and again. Thanks Kitten