#3637 - Corn and Egg Soup

(by Shirley McNevich)

2 - 15oz. cans cream style corn
29-30oz. chicken broth
2 beaten eggs
2 TBSP cornstarch
1/4 cup water
1 - 10oz. can corn kernels (drained; optional)
salt and pepper (to your taste)

In a Dutch oven add all of the cream style corn and the chicken broth--cook/stir over medium heat until boiling, then reduce heat to simmer. In a bowl whisk the water and cornstarch together. Add the cornstarch mixture to the soup--stir well. Slowly add the beaten eggs to the soup while whisking. Add the drained corn kernels--cook/stir until soup is hot and thickened. Taste--add salt and pepper to your taste.