Chicken Corn Soup

Recipe:

1. Bring to a boil:
   • 1000 mL Chicken Broth.
   • 400 mL Canned Creamed Corn.
   • 400 mL Canned Corn (including liquid).
2. Combine in a cup:
   • 60 mL (35g) Corn Starch or Tapioca Starch.
   • 60 mL Cold Water.
3. Turn down heat, pour starch mixture into broth while stirring, and simmer for 2 minutes.
4. Slowly add, while gently stirring:
   • 2 Eggs, lightly beaten.
5. Add:
   • 300 g Velveted Chicken Pieces fast fried, or other small pieces of left-over chicken.
   • to taste Salt.
   • to taste White Pepper.
   • to taste MSG.

Notes:

• Produces about 2L of soup.
• Measurements are all approximate; none are critical.
• As a substitute for broth, use 25g of chicken powder in 1L of water.
• If you're scared off by MSG, you can omit it (that's what to taste means, but keep in mind that corn naturally contains glutamate (as may commercial chicken broths), and a little extra MSG enhances that flavour.