Chinese corn soup

It’s funny that near the end of every month when my stock pile of canned goods begins to twindle. I discover my beloved can of cream style corn lurking in the back of my cupboard. What do I do with this you might ask? Make Chinese corn soup of course! This is dish requires very little effort, but  tastes amazing every time. Cooking time is about 15 minutes and serves about 2-4 people. What you need is listed below:

• 1 (15 ounce) can cream style corn
• 1 (15 ounce) can of corn kernels
• 1 (15 ounce) can low-sodium chicken broth
• 1 egg
• ¼ tablespoon white pepper
• ¼ tablespoon sesame oil
• 2 finely chopped green onions
• ¼ tablespoon of salt
• 1 tablespoon corn starch
• 2 tablespoon water

In a saucepan, combine the cream style corn, corn kernels and chicken broth. In a separate bowl mix together the corn starch and water. Bring soup to boil over medium-high heat and pour in corn starch and water mixture. Make sure to continuously stir the soup until it thickens. In a separate bowl beat one egg and gradually add the beaten egg in to the saucepan while stirring the soup, the eggs should form thin white strips. Bring to boil, remove from heat and serve. Soup can be garnished with sesame oil and chopped green onions.