Corn soup
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1
500g
1
1 tablespoon
1-2 tablespoon
X
X
corn or 1 can cream style corn
chicken stock
egg(beaten)
cornstarch
water
salt
pepper
In a saucepan, combine the corn or cream style corn and chicken stock season
with salt and pepper 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.