From Jennifer Lin, OD, PBNC Staff
Ingredients
 garlic2 cloves
optional
 onion1 half
optional, diced
 creamed corn1 can
 regular corn1 can
measure with the creamed corn can
 chicken broth1 can
measure with creamed corn can
 ground turkey 1/4 lb
optional or other protein source
 eggs2 whole
use one if adding additional protein source
 peas
a handful
 carrots
a handful
 salt
to taste
 white pepper
to taste
 green onion
optional

cookware

soup pot
1
If using the optional garlic and onion, brown them in the pot first in a little oil, then add in the creamed corn, regular corn, and chicken broth. Bring to a boil.
2
If using optional protein add that and bring to a simmer for 10 minutes or until the color turns.
3
Meanwhile, crack the eggs (or egg) into a container (the can from the creamed corn works well) and mix slightly, breaking the yolk.
4
Drizzle the eggs into the simmering soup in slow circles. Do NOT stir until the egg drops solidify.
5
Add the peas, carrots, salt, and pepper to taste. Take off the heat and garnish with green onion.