Easy Chinese Corn Soup

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

Rated 4.4 from 73 votes

Prep Time

Total Time

15M

Servings

4 servings

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

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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.

Easy Chinese Corn Soup

What You Need

Instructions

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