INGREDIENTS
1( 15 ounces) can of cream-style corn
1 (14.5 ounces) can of low-sodium chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water
DIRECTIONS
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.
