Crab and Corn Soup



4 cups chicken or fish stock
12 oz. Creamed corn
4 oz crab meat
salt & pepper
1 tsp. Light soy sauce
3 tbsps. Cornstarch
3 tbsps. Water or stock
2 eggwhites, whisked
4 green onions or garnish


Step 1

Bring the stock to a boil in a large pan. Add the corn, crabmeat, seasoning and soy sauce . Allow to simmer for 4-5 minutes. Mix the cornstarch and water or stock and add a spoonful of the hot soup. Return the mixture to the soup and bring back to a boil . Cook until soup thickens.

Step 2

Whisk the eggwhites until soft peak form. Stir into the soup just before serving. Slice the onion thinly on the diagonal and scatter over the top then serve.

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