3 cups whole kernel corn, canned or boiled
2 eggs, beaten
3 tablespoons cream of corn powder
1/2 tablespoon cornstarch
1 tablespoon vegetable oil
1/2 cup evaporated milk
4 cups water
Salt to taste
- Dilute cream of corn powder and cornstarch in 1/2 cup water. Set aside.
- Boil 3 1/2 cups water.
- Add all ingredients.
- Stir in diluted cream of corn powder-cornstarch mixture.
- Bring to a boil and simmer for 1 to 2 minutes, stirring constantly. Water may be added if a thinner soup is desired.
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