Easy Chinese Corn Soup
Created by KittenCal on May 21, 2012
- Servings: 6
- Prep Time: 5m
- Cook Time: 15m
- Recipe #5511
Ingredients
- 2 (15 ounce) cans cream-style corn
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 2 eggs, beaten
- 2 tablespoons cornstarch
- 1/4 cup water or chicken broth
- 1 (10 ounce) cans corn niblets, drained or 1 cup frozen corn kernels, optional
- Salt and fresh ground black pepper
How to Make
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Step 1: 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.
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Step 2: Add in the corn niblets (if using) and heat though. Season with salt and pepper.
Nutritional Facts
- Serving Size: 1 (211.3 g)
- Calories 771.7
- Total Fat - 32.8 g
- Saturated Fat - 12.2 g
- Cholesterol - 110.1 mg
- Sodium - 524.1 mg
- Total Carbohydrate - 104.2 g
- Dietary Fiber - 7.5 g
- Sugars - 15.8 g
- Protein - 15.4 g
- Calcium - 138.8 mg
- Iron - 4.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.7 mg