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.