Corn Soup

Ingredients

• 2 15-oz cans cream-style corn
• 2 C beef or chicken stock
• 2 eggs
• 2 tsp sugar

Directions

1. Put cream-style corn and stock into medium heavy-bottomed pan and bring to a slow boil.
2. Once the mixture is boiling, add the eggs, lightly beaten, one at a time and stir with a fork to incorporate completely and to make sure there are no large egg particles in the soup.
3. When both eggs are added and well cooked, add sugar and adjust seasonings. If you are using a bouillon cube for the stock, you will likely not need additional seasonings, as the stock will be flavorful itself.