Chicken & Corn Soup
4 cups chicken broth
2 cup cooked chicken, shredded
1 cup creamed corn
1 cup corn kernels, fresh or frozen
1 tsp soy sauce
1 tsp fresh ginger, grated
1 tbsp cornstarch, mixed with 1 tbsp water
2 eggs, beaten
3 green onion, finely chopped
In a large saucepan combine chicken broth, cooked chicken, creamed corn, corn kernels, soy sauce and grated ginger. Bring mixture to a simmer over medium heat. Cook for 10 minutes. Stir in cornstarch mixture until soup begins to thicken. Pour in beaten eggs swirling the soup with chopstick to create ribbons. Stir in green onion.