Corn Soup

Ingredients

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

Directions

1. Cook Base: In a medium heavy-bottomed saucepan, combine cream-style corn and stock. Bring to a slow boil.
2. Add Eggs: Once boiling, add the lightly beaten eggs one at a time, stirring with a fork to fully incorporate and prevent large curds.
3. Finish: When eggs are cooked through, add sugar and adjust seasoning to taste. If using a bouillon cube for stock, additional seasoning may not be necessary.

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