Chicken Corn Soup - cooking recipe

Ingredients

6 qt. homemade chicken broth (from boiled chicken breasts)
1 1/2 lb. whole kernel yellow corn
1 1/2 lb. white Shoepeg corn, frozen
3 cans creamed corn
1/4 tsp. pepper
pinch of onion powder
1/2 Tbsp. chopped parsley
6 hard-boiled eggs, chopped

Preparation

Dice chicken that was boiled to make broth. Heat broth over medium heat until boiling. Add all three types of corn; reduce heat to low and simmer until corn is tender. Add diced chicken, pepper, onion powder and parsley. Simmer for about 20 minutes, stirring frequently. Add chopped eggs and serve.