Sweet Corn And Crab Meat Chowder

Course : Chowders
Serves: 6
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4 cups plus 2 T low-fat -- low-salt chicken stock
1/2 teaspoon sesame oil
1/2 pound lump crabmeat -- picked clean
1 cup fresh or thawed frozen corn kernels
1/4 cup 1% low-fat milk
1 teaspoon salt and freshly ground pepper -- to taste
1 tablespoon cornstarch
2 large egg white -- lightly beaten
2 medium green onions -- thin-sliced on bias

Preparation / Directions:

In a large stockpot, bring 4 cups chicken stock to boil. Add sesame oil, crab meat, corn, and milk. Reduce heat and simmer for 10 minutes. Season with salt and pepper. Dissolve cornstarch in remaining 2 T of chicken stock. Whisk cornstarch mixture into soup to thicken slightly. Slowly pour egg whites into chowder. Egg whites will immediately coagulate into "ribbons." Stir gently to distribute ribbons throughout soup. Simmer gently for an additional 30 seconds. Divide among 6 soup plates, and sprinkle with green onions.

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