Corn and Egg Drop Soup, a Fast and Easy Recipe
Servings: 4 servings
Calories: 36kcal
Cost: $4
You will love this fast and easy homemade version of corn and egg drop soup made with 3 ingredients plus water in less than 15 minutes.
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Ingredients
- 1 15 oz can cream style corn (or creamed corn)
- 2.5 cups water
- 1 teaspoon chicken bouillon or equivalent
- 2 eggs lightly beaten
Instructions
- Combine cream of corn, water, and chicken bouillon in a medium sized pot (2-quarts or larger) and cook on medium heat until it boils and bubbles (approximately 8-10 minutes).
- Beat 2 eggs in a small bowl with a fork and use the fork to stir the soup to loosen up any corn pieces at the bottom until the soup is swirling in the pot. Slowly pour the beaten eggs into the swirling soup and stir the soup to prevent the eggs from forming large clumps.
Notes
It's also versatile if you want to add some cooked rice, cooked chicken, cooked veggies, cubed tofu, etc. to make a simple soup into a hearty meal.
You can also personalize the soup with a few drops of sesame oil, a dash of white pepper, and/or chopped scallions.
Nutrition facts are calculated automatically and are an estimate.
Nutrition
Serving: 1.25cups | Calories: 36kcal | Carbohydrates: 0.2g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 48mg | Potassium: 35mg | Fiber: 0.003g | Sugar: 0.1g | Vitamin A: 135IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 0.4mg