Sweet Corn Chicken Soup ( IndoChinese)

This soup is indeed our all time favourite of my family . When we lived in India, I used to boil the corn on the cob, de seed them, and grind them to make cream of corn. De-boning the chicken and shredding was another time consuming chore. But here in USA, this is a very easy soup to make, and quick too, especially if you use canned ingredients. The taste is very authentic and my kids love it. This used to be our favourite soup in Indian Chinese cuisine. It soothes and comforts the soul.
Ingredients:
1 can creamed corn
1 can whole corn
2 tbsp corn flour
32 oz box organic chicken stock
salt to taste
1/4 tsp black pepper powder
1 can chicken breast meat
2 eggs

Garnish :
1. chopped thai chilli pepper in vineger
2. Schiraccha sauce
3. Light Soya sauce

Dissolve the corn flour in chicken stock and bring to boil, add 1 can creamed corn and 1 can whole corn kernels and mix and cook to boil. add salt and pepper to season. Wash, drain and shred the canned chicken and add 1/2 of it to the soup, save the rest for rest for garnish (optional) I just add all of it in the soup.
In a separate bowl, beat 2 eggs and add it in a thin stream to the soup in its final stages just before serving, and stir lightly.
Ladle the soup into a bowl and drizzle with peppered vinegar, and soya sauce. Customize each bowl with desired topping as needed.