Soup in Ten

Most folks love a serious dose of grease after a good night of drinking, but sometimes I prefer a good bowl of soup.  Here's a little quick recipe for Chinese Corn Soup...

- Chicken (or Ground Pork)

- Chicken Stock or Broth (1 Can if fresh not available)

- 1 Can of Cream Corn

- 1 Egg

- White Pepper

- 1 Tbsp Corn Starch

- Scallion (minced)

Stir fry the meat with a bit of oil and garlic until fully cooked.  Pour in chicken broth and cream corn and stir.  Bring to boil.  Crack and whip up egg.  Pour in egg into the soup.  Add pepper to taste.  Mix corn starch with 2 parts water.  Pour mix into the soup.  Stir until you get a creamy consistency.  If soup is too thin, you can add more corn starch mix.  Remove from heat and add scallion for color.  Serve!