So quick, so easy, and so tasty, you may wonder how this is possible.
Serves – 62 cans creamed corn
900ml chicken broth
2 tbsp chopped spring onions
½ tsp white pepper
In a large casserole bring chicken broth to boil, pour in cream corn, stir to mix and bring it to boil, once again.
Beat eggs in a bowl together with white pepper, and gently pour in the soup, while stirring. Cook for 2 more minutes.
Sprinkle with spring onions just before serving.