Guest guest Posted November 6, 2007 Report Share Posted November 6, 2007 @@@@@ Easy Chinese Corn Soup 1 (15 ounce) can cream style corn 1 (14.5 ounce) can low-sodium vegetable broth 1 egg, beaten 1 tablespoon cornstarch 2 tablespoons water Chopped green onion Red pepper flakes In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve. Serves: 4 Hands-OnTime: 5 Minutes Cooking Time: 10 Minutes Total Time: 15 Minutes Author: Liz Source: ©2007 Women's Health Magazine Formatted by Chupa BAbi: 11.01.07 per serving: Calories 130 (16% from fat) | Protein 5.3g | Fat 2.6g (sat 0.9g) | Carbohydrate 24.7g | Fiber 1.5g | Cholesterol 55mg | Iron < 1mg | Sodium 418mg | Calcium 18mg AuthorNote: This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore! ChupaNote: Garnish with the green onion and red pepper flakes for color. ----- Quote Link to comment Share on other sites More sharing options...
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