Recipe by Kittencal@recipezazz
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.
Top Review by lisa
Eactly what I was looking for. Very easy to make. I didn't have frozen corn, so added a can or corn kernals (not cream of corn) in addition to two cans of cream of corn. I didn't have corn starch so thickened with a little flour mixed into water and it worked perfectly. To get ribbons, just slowly pour in eggs (very slow) and use a wisk to mix soup quickly as you pour eggs in. Thanks for the recipe.
- 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
- 1 (10 ounce) can corn niblets, drained (optional) or 1 cup frozen corn kernel (optional)
- salt and black pepper
Directions See How It's Made
- 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.
- Add in the corn niblets (if using) and heat though.
- Season with salt and pepper.
- Serve and enjoy!