Ingredients:

2 tbls  Olive Oil

4 ears fresh corn

1/2 cup sliced green onions

8 cups chicken stock

1/2 lb cooked fresh crab meat

3 eggs lightly whisked

3/4 cup water

1 1/2 tbls flour

4 tbls tapioca flour

Salt and pepper to taste

 

Directions:

Heat olive oil over medium heat in a stock pot and saute corn and green onions (saving a few for garnish) for one minute.  Add stock and bring to a boil.

Mix water, flour and tapioca flour to make a slurry.

Add crab meat to the stock pot and return to a boil. 

Turn off heat and slowly add whisked egg in a steady stream while constantly stirring.  Cook soup until thickened then serve with a garnish of green onions.

Season with salt and pepper.

Recipe Courtesy of Kim Kissling.