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Friday, January 19, 2007

Chinese Corn Soup

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. **

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