This is a fabulous and ridiculously easy soup to make. My mom would make this soup when my brother and I were younger but somehow it slipped off the radar! I’m about to send her an email reminding her of all the yummy foods that she hasn’t made in awhile….after I’m done posting :)
2 (15 ounce) cans cream-style corn
2 (14 1/2 ounce) cans low sodium chicken broth
3 eggs, beaten (I love whispy eggs in my Chinese soups – use two eggs if you don’t LOVE your eggs…)
2 tablespoons cornstarch
1/4 cup water
1 (10 ounce) can corn niblets, drained (optional)
2 tbs chopped cilantro
salt and black pepper
1. In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
2. In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
3. Gradually add the beaten eggs while stirring or whisking the soup constantly.
4. Add in the corn niblets (if using) and cilantro and heat though. Season with salt and pepper.