Add one can of sweet corn (with the liquid) into a stock pot with 1 cup of the chicken broth.
Use an immersion blender and cream the corn until the corn is no longer kernels. (If you don’t have an immersion blender you can do this in a food processor or blender).
Add the rest of the chicken broth and canned corn to the stock pot and bring to a boil.
When the soup is boiling, bring it down to a simmer by lowering the heat. Stir in the shredded chicken.
In a small bowl, mix the cornstarch with the water and then stir it into the soup until well combined.
Next, drizzle in the whisked eggs while stirring the soup. This will give you ribbons of egg throughout the soup.
Season the soup with light soy sauce, kosher salt, and ground white pepper. Taste and adjust to preference.
Garnish soup with sliced green onions and serve.