Victoria's Corn Soup

• 1 (16 ounce) can creamed corn
• 1 (16 ounce) can sweet corn
• 200 g pasta
• 4 eggs
• 1 teaspoon chicken stock powder
• 1 quart water

1. Boil water.
2. Dissolve chicken stock in boiling water.
3. Put cream corn and sweet corn in stock and stir thoroughly.
4. Add pasta and cook for 7 minutes.
5. Crack eggs into a cup and stir thoroughly.
6. Slowly pour eggs into soup while stirring.
7. Serve.

corn, sweet corn, pasta, eggs, chicken, water

Taken from www.food.com/recipe/victorias-corn-soup-345761 (may not work)