Note: In the photos here I had doubled this recipe to make a full pot, but added 2 cups of frozen corn instead of a second can of cream style corn.Pour broth and corn in a pot and heat it up over medium heat until it reaches a low simmer. If using a mix of frozen corn and canned corn like in these photos, I put the frozen corn in first and let it simmer longer before adding in the canned.
Add in optional chicken. If you're using uncooked ground chicken, add it to the simmering soup and quickly try to break it up into small pieces using a spatula, as it cooks within the pot. It takes about 5 minutes for ground chicken to cook through while the pot is simmering. If you're adding chicken that's already cooked, it will only take a few minutes to heat up.
Mix in optional starch slurry. Mix starch with a little cold water in a separate bowl until well dissolved. Stir this into the soup.
Beat eggs with a fork. Then use the fork to gently stir the soup in a circular motion (not too rigorously) while slowly pouring the beaten eggs into the soup to create egg drop "ribbons."
Season to taste with salt and pepper. I love lots of pepper on this and add more when serving! I also like to add a dash of optional fish sauce to this soup. Finish by garnishing with scallions or cilantro and a drizzle of sesame on top.