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This quick and easy Chinese corn soup is so good that I never bother ordering it from restaurants anymore!
Ingredients
- 1 (15 ounce) can cream style corn
- 1 (14.5 ounce) can low-sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 large egg, beaten
Directions
Step 1
Combine corn and chicken broth in a saucepan. Bring to a boil over medium-high heat.
Step 2
Mix together cornstarch and water in a small bowl or cup; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
Step 3
Gradually add beaten egg while stirring the soup. Remove from heat and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 121 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat1g | 3% |
| Cholesterol48mg | 16% |
| Sodium409mg | 18% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber2g | 5% |
| Total Sugars4g | |
| Protein5g | |
| Vitamin C6mg | 28% |
| Calcium11mg | 1% |
| Iron1mg | 4% |
| Potassium178mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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