Vietnamese Corn Chowder with Crab (Chao Bap Voi Cua)

         Yield: 8 Servings
Categories: Soups, Vietnamese, Seafood

4 c Chicken stock 2 c Creamed corn 1 c Corn kernels 1 c Crab; flaked 1 tb Corn starch 2 Eggs 1/4 c Green onion; thinly sliced 1. Break eggs into a bowl and whisk with a fork. 2. Bring stock to a boil, add creamed corn, corn kernels and crab, return to boil. Mix corn starch with a bit of cold water and add gradually to soup to thicken. Dribble eggs into soup in thin stream while stirring constantly to produce egg threads. 3. Serve garnished with green onion.