Ingredients
3 1/2 cups chicken broth
2 14-oz cans cream style sweet corn
1 cup whole kernel sweet corn
2 ts cornstarch
1/4 cup cold water
1/2 cup heavy whipping cream
2 egg yolks
2 Tbs. chives, finely chopped
Salt, to taste
White pepper, to taste
Preparation
In a blender or food processor, blend cream corn with chicken broth.Pour into a large sauce pan and bring to boil, stirring occasionally. After it boils, bring the heat down and simmer. Mix cornstarch with cold water and add to the pan; stir well. At this point add the whole kernel corn; season with salt and pepper and continue simmering. Whip egg yolks with heavy cream. Turn off the heat and add cream-egg mix to soup, stirring constantly. Serve in 4 individual bowls and sprinkle with chives.
