Creamy Corn Soup

• 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

1. 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.
2. 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.
3. 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.

chicken broth, cream style sweet corn, whole kernel sweet corn, cornstarch, cold water, heavy whipping cream, egg yolks, chives, salt, white pepper

Taken from www.epicurious.com/recipes/member/views/creamy-corn-soup-1276712 (may not work)