Velvet Corn Soup

Directions

1. 1
   In small bowl, beat the egg whites with a fork until frothy. Then beat in the milk.
2. 2
   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.
3. 3
   Add the corn and salt, stirring constantly, bring to boil again.
4. 4
   Give the cornstarch mixture a quick stir to recombine it and pour it into the soup.
5. 5
   Cook, stirring constantly, until the soup has thickened and becomes clear.
6. 6
   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.