CORN SOUP (with chicken)

2 lbs. chicken pieces
¼ cup scallions (chopped)
1 onion (chopped)
½ tsp. sugar
6 cups water
*salt & pepper to taste
1 tbsp. cornstarch (mixed with ¼ cup water)
1 egg (whipped)
14 oz. can creamed corn

Boil the chicken with onions, salt, pepper and sugar in 6 cups water for about 30 minutes. Remove chicken from stock and strip the meat from the bones. Mix 1 tbsp. cornstarch with ¼ cup water until smooth and stir into stock to thicken. Stir chicken strips, creamed corn and whipped egg into stock. Simmer for about 15 minutes. Add scallions and serve hot.