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Simple corn and egg soup
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Delicious member-submitted recipe, untested by taste.com.au.
Ingredients:
  • 40.00 ml potato starch or corn starch
  • 750ml chicken stock
  • 1/2 can cream-style corn
  • 1/2 can corn kernels
  • 1.20 gm salt
  • Pinch of sugar
  • 1 egg, beaten
Instructions:
  • Mix the potato or corn starch with 4 tablespoons of water in a small bowl and set aside.
  • In a saucepan, bring the chicken stock to a boil over medium heat.
  • Combine both types of corn into the stock, then mix well.
  • Incorporate the salt and sugar, then return to a boil.
  • Gradually whisk the dissolved starch into the soup, stirring constantly until it thickens to perfection.
  • Gradually pour the beaten egg into the boiling soup, stirring in large, gentle circles.
  • Turn off the heat as soon as the egg spreads evenly in the soup and begins to set, approximately within 15-20 seconds.

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