During the week I am always pressed for time. That's why I love simple recipes. This soup requires opening three cans and combining their contents with a couple of always on-hand ingredients. It's that simple and believe you me, it's delicious! This Chinese corn soup is one of my favorites.
1 can creamed corn
1/2 can corn
1 can vegetable stock
1 tbsp cornstarch mixed with 2 tbsp water
1 egg plus 1 egg white, beaten
Combine creamed corn, corn, and vegetable stock in a medium saucepan over medium high heat. When soup is warm, add cornstarch/water mixture; stirring continuously. When soup has thickened slightly, add beaten egg and egg white; stirring continuously. Serve in bowls and enjoy!
**For those carnivores out there you can use chicken stock and throw in some shredded chicken. **