Easy Egg Drop Soup with Creamed Corn

Easy egg drop soup with creamed corn is a delicious and comforting soup that is perfect for a quick and easy meal. This soup is made with simple ingredients that you probably already have in your kitchen, and it can be on the table in just minutes.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1 (10 ounce) can creamed corn
• 1/2 cup chicken broth
• 1 egg
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large pot or Dutch oven over medium heat, heat the oil. Add the onion, celery, and carrots and cook until softened, about 5 minutes.
2. Add the creamed corn, chicken broth, egg, salt, and pepper to the pot. Bring to a simmer, then reduce heat to low.
3. Simmer for 5 minutes, or until the egg is cooked through.
4. Serve immediately.

FAQ

Q: What can use instead of creamed corn?

A: You can use frozen corn, fresh corn kernels, or even canned corn without the cream. Just be sure to adjust the amount of liquid accordingly.

Q: Can use a different type of broth?

A: Yes, you can use any type of broth that you like. Chicken broth is the most traditional, but you could also use vegetable broth or beef broth.

Q: Can make this soup ahead of time?

A: Yes, you can make this soup ahead of time and reheat it before serving. Just be sure to let it cool completely before storing it in the refrigerator.

Pros

• Easy to make
• Quick and simple
• Comforting and delicious
• Perfect for a cold winter day

Tips

• Use fresh ingredients whenever possible.
• Don’t overcook the eggs.
• Serve with your favorite toppings, such as crackers, croutons, or fresh herbs.

Summary

Easy egg drop soup with creamed corn is a delicious and comforting soup that is perfect for a quick and easy meal. This soup is made with simple ingredients that you probably already have in your kitchen, and it can be on the table in just minutes. So next time you’re looking for a simple and satisfying soup, give this recipe a try!