Spinach and Leek White Bean Soup

Ingredients

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• 1 (15 ounce) can cream style corn
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• 1 (14.5 ounce) can low-sodium chicken broth
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• 1 tablespoon cornstarch
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• 2 tablespoons water
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• 1 large egg, beaten
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Instructions

1. 1
   Combine corn and chicken broth in a saucepan. Bring to a boil over medium-high heat.
2. 2
   Mix together cornstarch and water in a small bowl or cup; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
3. 3
   Gradually add beaten egg while stirring the soup. Remove from heat and serve.