Creamed Corn and Egg Soup
This nostalgic creamed corn and egg soup is sweet, eggy, and savory. With only a 20 minute cook time, you'll love enjoying this with your favorite main dish!
Servings: 4
Ingredients
- 29.5 ounces (836 g) sweet corn creamed style (generally, in the USA, this is 2 cans)
- 7 ounces (199 ml) water
- Splash of soy sauce for umami
- 4 eggs whisked
- Chopped green onions for topping
Instructions
- In a saucepan on the stove, bring the corn, water, and soy sauce to a boil.
- Stir in the eggs and remove from heat. Season with salt and pepper to taste and serve warm and garnish with green onions, if desired.
Nutrition
Serving: 1 serving | Calories: 213 kcal | Carbohydrates: 38 g | Protein: 9 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.02 g | Cholesterol: 164 mg | Sodium: 611 mg | Potassium: 341 mg | Fiber: 3 g | Sugar: 7 g
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