<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">INGREDIENTS ;</mark></strong></p>



<p>1( 15 ounces) can of cream-style corn ;</p>



<p>1 (14.5 ounces) can of low-sodium chicken broth ;</p>



<p>1 egg, beaten ;</p>



<p>1 tablespoon cornstarch</p>



<p>2 tablespoons water</p>



<p> ;</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img src="https://kitchenrecipes4u.com/wp-content/uploads/2022/05/WhatsApp-Image-2022-05-09-at-02.08.02-819x1024.jpeg" alt="" class="wp-image-1147" width="306" height="382"/></figure></div>


<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">DIRECTIONS</mark></strong> ;</p>



<p>In a saucepan, combine the cream-style corn and chicken broth.</p>



<p>bring to a boil over medium-high heat.</p>



<p>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.</p>



<p>Gradually add the beaten egg while stirring the soup.</p>



<p>remove from heat and serve.</p>



<p></p>

Prep Time: 20 minutes Chill Time: 30 minutes Total Time: 50 minutes Servings: 12 bars…
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