Combine chicken broth and water in a cooking pot. Bring to a boil.
Pour-in the cream style sweet corn. Stir and allow to re-boil. Cover and simmer for 15 minutes. Add water as necessary.
Use a (hand)blander to create a creamy puree (not too thick).
Add the green onions, salt, and pepper. Cook for 2 minutes.
Pour-in the water with cornstarch. Stir and continue to cook for a minute.
Drop-in the chicken egg. Quickly stir until until the egg is distributed.
Add the boiled eggs halves. Cover and turn the heat off. Let it stay covered for 5 minutes.
Transfer to a serving bowl. Serve.
Share and enjoy!
(used source: httppublic://recipe/corn-soup-with-quail-eggs.jpgpanlasangpinoy.com/2013/10/01/corn-soup-with-quail-eggs/)