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In a medium-sized pot, mix together the cream of chicken, chicken broth, and 12 ounces of water (you can use the cream of chicken can as a measuring cup). Bring to a boil over medium-high heat.
Once the soup has come to a boil, add the can of corn, including the juice. Bring the soup back to a boil over medium-high heat.
While the soup comes back up to a boil, whisk the eggs plus 5 teaspoons of very cold water in a small separate bowl. Chop the scallions and set aside.
Bring the pot down to a simmer. While stirring the soup, slowly pour in the whisked eggs (continue stirring as you mix in the eggs; this is important). Stir until the eggs begin to flower. Add salt, to taste.
Serve warm in individual bowls and garnish with scallions.