Chicken Corn Soup

Recipe:

1. Bring to a boil:
   • 900 mL Chicken Broth.
   • 400 mL Canned Creamed Corn.
   • 400 mL Canned Corn (not drained).
2. Combine in a cup:
   • 60 mL Corn or Tapioca Starch.
   • 60 mL Cold Water.
3. Pour starch mixture into broth while stirring, and simmer for 2 minutes.
4. Slowly add, while gently stirring:
   • 2 Eggs, lightly beaten.
5. Add:
   • to taste Salt.
   • to taste White Pepper.
   • 300 g Velveted Chicken Pieces, fast fried, or other small pieces of left-over chicken.