4 Servings 10 min Cook
1 Can (303 x 406) Corn
2 Cup Chicken Broth
1 Jumbo Egg
1 Tbsp Cornstarch
2 Tbsp Water
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.
