Corn Soup

TOTAL TIME
15-25 Min.
YIELD
Serves 2

INGREDIENTS

  • 1 can chicken broth (14.5 oz)
  • 1 can creamed corn (14.75 oz)
  • 2 eggs
INSTRUCTIONS

Heat broth and creamed corn in a saucepan over medium heat until the mixture comes to a boil (stir occasionally). Turn off the burner. Lightly beat two eggs in small bowl. Slowly pour the beaten eggs into the soup in a steady stream. Stir with chopsticks or fork to keep the eggs from clumping together. Serve.

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