Sok Bow Tong (Corn Soup)

This is my all time favorite soup. A classic Chinese soup, my mom's version uses milk just to give it that special La family touch!!!

Ingredients:

Canned cream corn
Frozen corn kernels
Water or chicken stock
Granulated chicken bullion (you will need it if you don't use chicken stock)
Reduce fat milk
Salt
Eggs

1: Pour canned cream corn and frozen corn kernels into a pot (just ballpark it, my mom always does it).
2: Pour water or chicken stock into the pot. Pour enough water (or chicken stock) so that the corn is submerged in it.
3: Pour in milk (only enough to turn the soup white).
4: Heat up the pot under medium heat until warm.
5: As the soup is heating up, crack 1 or 2 eggs (depending on how much soup you are making) and beat them in a seperate bowl.
6: Add one teasespoon of salt and chicken bullion. If soup needs more salt, add more salt or bullion one spoon at a time. If it is too salty, add some water or milk.
7: Once soup is flavored, raise the heat until the soup boils.
8: Once boiling, turn of the flame. Immediately but slowly pour the eggs into the hot soup. As the eggs are being poured in a steady stream, stir the soup with chopsticks or a fork so that the eggs will turn into ribbons.
9: Serve soup into bowls and enjoy!!!