Yield: 4 servings
|1½ quart||Chicken stock|
|¼ cup||Cold water|
|½ pack||Frozen corn, cooked Pepper|
|1 can||Crab meat|
|1||Egg white Salt|
Bring stock to boil. Dissolve cornstarch in water. Add mixture to stock and stir until soup thickens. Add corn, crabmeat, salt and pepper to taste. Simmer until corn and crab are heated. Just before serving, bring soup to boil and add egg white. Break the egg white with a fork as it congeals.
Submitted By BARRY WEINSTEIN On 03-24-95