Corn And Crabmeat Soup - cooking recipe

Ingredients

12 oz. box frozen corn
3 c. chicken stock
2 tsp. sugar
3 Tbsp. cornstarch
2 eggs, beaten
4 oz. crabmeat, flaked
1 scallion, thinly sliced (for garnish)

Preparation

Combine the thawed corn with 1/2 cup of the chicken stock in a blender or food processor and mix for about 15 seconds until coarsely chopped.
In a saucepan, combine the corn mixture, 2 cups stock and sugar.
Bring to boil over moderate heat.