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Ingredients
- 2 (15 ounce) cans cream-style corn
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 2 eggs, beaten
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 (10 ounce) can corn niblets, drained (optional) or 1 cup frozen corn kernel (optional)
- salt and black pepper
Preparation
Step 1
Directions:
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 heat though.
5
Season with salt and pepper.
6
Serve and enjoy!