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Title: Corn Flower Soup
Categories: Ethnic Soup Pork
Yield: 4 Servings
| 1 | Pork chop, chopped fine | |
| 1 | c | Water |
| 1 | g | Salt and pepper to taste |
| 1 | Small can white cream corn | |
| 1 | Egg, beaten |
Add a small amount of oil into saucepan and brown the chopped pork. Add the water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10 minutes longer. Remove from heat and gently stir in the beaten egg. Serve piping hot.
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