Combine potato starch and salt in a medium saucepan. Slowly add chicken broth, stirring with a whisk to prevent lumps.
Add corn. Heat over medium high heat, stirring continually, until boiling. Decrease heat to medium.
Drizzle beaten egg into the soup, while slowly stirring with a spoon. (If you use a whisk here, the egg breaks up too much.)
Remove soup from heat. Enjoy!
0 servings