Cream Corn Soup with Crabmeat
By Rhonda Parkinson, About.com Guide, http://chinesefood.about.com/ (now, https://www.thespruceeats.com/)

Traditionally, this warming Cantonese soup is prepared in the same way as “Chicken Velvet” by chopping the meat or seafood into small pieces and mixing it with egg whites, liquid and cornstarch. This recipe for Cream Corn Soup is much simpler – the cornstarch and water mixture is used as a thickener, and the egg whites are streamed into the hot broth before serving, just like in Egg Drop Soup. White pepper, green onions and Asian sesame oil add extra flavor to the broth.

This delicious corn and crabmeat soup, flavored with green onions and sesame oil, is a quick and filling dish.

Note on Creamed Corn: I found another recipe for cream corn soup that uses fresh or frozen sweet corn instead of canned creamed corn and finely chops about 1/3 of the corn, leaving the other 2/3 whole. This may work well if you do not have the creamed corn. The recipe was at https://thewoksoflife.com/. Search for their recipe for Chicken Corn Egg Drop Soup. Tip: They also add ½ teaspoon turmeric powder for color.

For Thickening:
1 tablespoon cornstarch
2 tablespoons water

For the Soup:
5 cups homemade chicken stock or store bought chicken broth
1 1/4 cups canned creamed corn
1/4 teaspoon salt, to taste
1/2 teaspoon granulated sugar
Black or white pepper, to taste
2 teaspoons Chinese rice wine or dry sherry
3/4 cup cooked crabmeat, or cooked diced ham
2 egg whites, lightly beaten
1/2 teaspoon Asian sesame oil, or to taste
2 green onions (spring onions), finely chopped for garnish, optional

Bring the broth or stock to a boil in a saucepan over medium heat. Stir in the creamed corn and bring back to a boil (about 3 minutes).

Stir in the salt, sugar, white pepper, rice wine or sherry and cooked crabmeat. Cook for about 2 minutes to bring back to a boil again.

Give the cornstarch and water mixture a quick re-stir, and then pour into the boiling soup, stirring to thicken. When the soup has thickened, remove the saucepan from the heat.

Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.

Add the sesame oil and the green onions garnish if using.

Serves 6.