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Ingredients
- 1 (16 oz.) can creamed corn
- 1 (16 oz.) can clear broth
- 1 (8 oz.) can cream of mushroom soup (optional)
- 1 egg, slightly beaten
Method
- Combine all ingredients, except the egg, in a saucepan.
- Heat until boiling.
- Reduce heat to simmer.
- (You may thicken with cornstarch, if you so desire.)
- Pour egg slowly into the bubbly soup.
- Continue to stir.
- Season to taste (really not necessary). Garnish with chopped green onions.