2 eggs
2 tbsp. milk
3 c. chicken broth, canned or bouillon
1 (8 1/2 or 8 3/4 oz.) can creamed corn
1 tbsp. cornstarch

Separate eggs; you will only need the whites. Beat egg whites and milk together and put aside. Boil chicken broth over high heat. Add corn to the broth. Stir until it comes to a second boil. Dissolve cornstarch in 2 tablespoons of cold water. Pour mixture into the soup; stir until it thickens. Remove from heat and pour in the egg white mixture. Stir a few times and serve. Serves 4.