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Monday, April 4, 2011

Simple Corn Soup

It's no joke preparing hot meals for the family everyday, it takes a while from prepping to cleaning up. Today I just made a simple lunch of grilled chicken breasts, green salad, corn soup and corn on the cob.


1 can (15 ounce) Corn Cream Style
1 can (14.5 ounce)Low Sodium Chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

1. In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat.
2. In a small bowl, mix together the cornstarch and water, then pour into the boiling corn soup and continue cooking for about 5 minutes until thickened.
3. Gradually add the beaten egg while stirring the soup.
4. Remove from heat and serve.

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