My 3 ingredient sweet corn soup was a recipe given to me by the cook of a Chinese restaurant I worked at as a kid. The restaurant’s lunch menu had a “soup of the day” and sweet corn soup was one of my favorites they served. I was surprised at how simple it was to make and that is was naturally gluten and dairy-free! Although it is delicious, it is a recipe I only make occasionally because of the added sugar in the corn. While not the healthiest, the simplicity and flavor make it a nice treat every once in a while.
3 ingredient sweet corn soup goes great with my chicken and rice noodle stir fry or my Vietnamese vegetable spring rolls!
Shopping List
- 1 can cream style corn
- 1 can water
- 2 eggs, whisked
Instructions
- In a medium pot, bring 1 can of cream style corn and 1 can of water to a boil.
- Once boiling, turn down to medium heat and pour the whisked egg slowly into the pot, stirring the entire time.
- Stir an additional 1-2 minutes.
- Remove from heat and serve immediately.
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