NOM NOM on a budget

CORN SOUP

seriously my comfort food. also one of the easiest recipes ever, as well as one of the only things my mother taught me how to cook (coincidence?).

you’ll need:
1 can cream of chicken
1 can corn cream style (yes, it has to be cream style)
2 eggs
salt/pepper/etc.

heat the cream of chicken and one can-ful of water on stove until combined. add the cream-style corn. stir until combined. if too thick, add another 1/4 can of water. bring to a boil, stirring vigorously (to prevent sticking at the bottom of pot).

beat the two eggs. once liquid starts boiling, make egg flowers in the soup (yes, like egg flower soup). with one hand, stir the soup in a circular motion while the other hand slowly pours the beaten eggs into the pot. the trick here is to pour a controlled, consistent stream of beaten egg into the liquid (as opposed to dumping the whole thing in or breaking the flow). the stirring of the soup should cause the raw egg to cook in flowing strings.

season with salt and pepper. lots and lots of pepper. can be served over rice or just as a soup. enjoy!