Chinese Corn Soup

• 7 oz. creamed corn
• 750 ml Chicken stock
• 1/2 tsp salt
• sugar (pinch)
• 1 beaten egg
• Corn starch (dissolved):
• 4 tsps corn starch
• 2 tbsps water

1. Prepare:
2. 1. Dissolve the starch
3. Cooking:
4. 2. Heat up the chicken stock until it boils over moderate heat.
5. 3. Add the corn to the boiling stock and stir it in thoroughly. Season with salt and sugar then bring it back to a boil.
6. 4. Stir the dissolved corn starch thoroughly. Add it a little at a time to the soup, stirring until it thickens.
7. 5. Add the beaten egg a little at a time while the soup is boiling. Stir using large, circular motion. Once the egg has spread throughout the soup and has started to set, turn off the heat.
8. 6. Transfer to bowls and enjoy.

corn, chicken, salt, sugar, egg, starch, corn starch, water

Taken from www.epicurious.com/recipes/member/views/chinese-corn-soup-50023145 (may not work)