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Velvety Corn Soup

10 Min

Our version of the popular Chinese restaurant favorite: Velvety Corn Soup, is close as can be to the traditional. Serve it with crunchy Chinese noodles just like they do in the restaurants.

What You'll Need

  • 3 1/2 cups chicken broth
  • 2 cans (14¾ ounces each) creamed corn
  • 1/4 teaspoon black pepper
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 1 egg, beaten
  • 2 scallions, thinly sliced

What to Do

  1. In a large saucepan, combine the chicken broth, creamed corn, and pepper; bring to a boil over medium-high heat.

  2. In a small bowl, combine the water and cornstarch until smooth.

  3. Add to the broth mixture and simmer for 2 to 3 minutes, or until slightly thickened, stirring occasionally.

  4. Swirl the beaten egg slowly into the soup, forming thin strands.

  5. Top with the sliced scallions and serve.

  6. NOTE: Yes, it's okay to make the soup in advance and simply reheat when ready to serve.


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