Chicken Corn Soup

Photograph of two bowls of soup.

This seemingly complex dish is actually quite simple and quick to prepare.


  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.