Ingredients
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1 (15 ounce) can cream style corn
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1 (14.5 ounce) can low-sodium chicken broth
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1 tablespoon cornstarch
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2 tablespoons water
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1 large egg, beaten
Directions
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Combine corn and chicken broth in a saucepan. Bring to a boil over medium-high heat.
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Mix together cornstarch and water in a small bowl or cup; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
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Gradually add beaten egg while stirring the soup. Remove from heat and serve.
Nutrition Facts (per serving)
| 121 | Calories |
| 2g | Fat |
| 24g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 121 | |
| % Daily Value * | |
| Total Fat 2g | 2% |
| Saturated Fat 1g | 3% |
| Cholesterol 48mg | 16% |
| Sodium 409mg | 18% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 2g | 5% |
| Total Sugars 4g | |
| Protein 5g | 10% |
| Vitamin C 6mg | 6% |
| Calcium 11mg | 1% |
| Iron 1mg | 4% |
| Potassium 178mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
