In saucepan combine cream-style corn, the chicken broth, chicken, 1/2 cup water, and dash pepper.
Heat to boiling, stirring occasionally.
Beat eggs thoroughly.
Pour slowly into the hot soup in a thin stream, beating constantly with a fork till egg cooks and shreds very finely.
Ladle into soup bowls.
Sprinkle fresh chives over each serving.
Garnish with parsley sprigs, if desired.