Chinese Recipe « Easy Chinese Corn Soup

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

Ingredients

• 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

Cooking Directions

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.

Nutrition Facts

• calories120.8
• carbohydrateContent24.1 g
• cholesterolContent48.2 mg
• fatContent1.9 g
• fiberContent1.5 g
• proteinContent5 g
• saturatedFatContent0.6 g
• sodiumContent409 mg
• sugarContent4.3 g