Creamy Egg Drop Soup

Creamy Egg Drop Soup

I love eating at a Chinese restaurant here where I live. They have this yummy egg drop soup that I decided to try to duplicate since I love it so much. I think I did a pretty good job, this soup tastes almost like the soup they serve and it tastes great!

6 cups chicken broth
1 Tablespoon & 1 Teaspoon cornstarch
1 egg, slightly beaten
2 (8.5 oz) cans creamed corn

In a medium pot, slowly heat chicken broth and cornstarch. Stir constantly until thickened. Add creamed corn, and pour beaten egg into soup and stir to break up the egg, and let cook for 2 minutes. Remove from heat and serve.