Cream Corn Soup Recipe

Made with chicken broth, this is a “thin” soup, designed to take the place of a beverage at the dinner table. You can thicken it by adding two lightly beaten eggs or two egg whites before serving.
Cream Corn Soup
Recipe Ingredients

  • 5 – 6 cups homemade chicken stock (see recipe directions for link) or storebought chicken broth
  • 1 can (14 – 16 ounces) cream corn
  • 4 ounces chicken meat (optional)*
  • 1 chopped green onion (spring onion)

Recipe Method
Directions for Cream Corn Soup:
1. Bring the Chicken Stock or broth to a boil.
2. Stir the creamed corn and chicken meat (if using) into the soup. You will know the chicken is cooked when the meat turns white. Add salt to taste and bring the soup to a boil again.
3. Remove the soup from the heat, and add green onions. If desired, stir in 2 lightly beaten eggs or 2 egg whites.

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