Ingredients:
14 oz chicken broth
1/2 can cream-sytle corn
1 can (6 oz) crab meat
1 tablespoon cornstarch
1/4 cup water
1 egg white
Instructions:
Combine broth corn and crab. Bring to a boil. Combine corn starch with water. Stir into boiling soup. Slowly add egg white while swirling soup with a fork.
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