In a saucepan, combine the cream-style corn and chicken stock. Bring it to boil over medium-high heat.

Add in minced garlic and the corn kernel.

Add the cornstarch mixture to the simmering corn soup and continue to cook for about 2 minutes or until thickened. Add salt and pepper.

Gradually add the beaten eggs while stirring the soup constantly in one direction. Add chopped spring onions and sesame oil.

Serve warm with spring onions garnished.

Note : Crab meat or boiled chicken breast (cut into small pieces) can also be added if meat is desired.