Corn & Egg Drop Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 cups Chicken Broth
  • 1 can of Cream Corn
  • 1 cup Frozen Corn
  • 3 Eggs, beaten
  • 2 stalks Green Onions, sliced
  • ¼ cup Cornstarch, dissolved in water
  • Salt & Pepper, to taste
  1. Combine chicken broth, cream corn and frozen corn and bring to a boil.
  2. Slowly pour in the cornstarch slurry until the soup starts to thicken. You don't have to put it all. If it seems thick enough for your liking, stop.
  3. Slowly drizzle in the beaten egg, stirring slowly while doing so to create nice ribbon like threads of egg.
  4. Adjust your seasonings and serve with a sprinkling of green onions on top.
Recipe by Cooked From the Heart at