Simple corn and egg soup

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Simple corn and egg soup

1. 2 tablespoons potato starch or corn starch
2. 3 cups (750ml) Massel chicken style liquid stock
3. 1/2 can cream-style corn
4. 1/2 can corn kernels
5. 1/2 teaspoon salt
6. Pinch of sugar
7. 1 egg, beaten

The instruction how to make Simple corn and egg soup

1. Dissolve the potato or corn starch in 4 tablespoons of water in a small bowl. Leave to a side.
2. Put the chicken stock into a saucepan and bring it to a boil on medium heat.
3. Add both kinds of corn into the stock and stir thoroughly.
4. Add the salt and sugar. Bring it back to a boil.
5. Stir the dissolved starch into the soup. Add a little at a time to the soup, stirring until it thickens.
6. Add the beaten egg a little at a time while the soup is boiling. Stir in large circular motions.
7. Once the egg has spread throughout the soup and has start to set, turn off the heat. It should take about 15-20 seconds.

Nutritions of Simple corn and egg soup

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