Velvet Corn Soup - cooking recipe

Ingredients

1 (12 to 15 oz.) can creamed corn
2 egg whites
1 tsp. salt
1 Tbsp. cornstarch, dissolved in 2 Tbsp. cold chicken stock or water
2 Tbsp. milk
4 c. chicken stock
7 1/2 oz. can crab meat, drained

Preparation

In small bowl, beat the egg whites with a fork until frothy. Then beat in the milk.
Have the corn, egg whites mixture, chicken stock, salt, cornstarch mixture and crab meat within easy reach. In a 2-quart saucepan, bring the chicken stock to a boil over high heat.
Add the corn and salt, stirring constantly, bring to boil again.
Give the cornstarch mixture a quick stir to recombine it and pour it into the soup.
Cook, stirring constantly, until the soup has thickened and becomes clear.
Turn off heat and immediately pour in the egg white mixture, stirring only once. Quickly pour the hot soup into a tureen or individual bowls and sprinkle with the crab meat.