Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          plus 2 T low-fat -- low-salt chicken
                        -- stock
     1/2  teaspoon      sesame oil
     1/2  pound         lump crabmeat -- picked clean
   1      cup           fresh or thawed frozen corn kernels
     1/4  cup           1% low-fat milk
                        salt and freshly ground pepper -- to taste
   1      tablespoon    cornstarch
   2                    egg white -- lightly beaten
   2                    green onions -- thin-sliced on bias

Preparation:

In a large stockpot, bring 4 cups chicken stock to boil. Add sesame oil, crab meat, corn, and milk. Reduce heat and simmer for 10 minutes. Season with salt and pepper. Dissolve cornstarch in remaining 2 T of chicken stock. Whisk cornstarch mixture into soup to thicken slightly. Slowly pour egg whites into chowder. Egg whites will immediately coagulate into "ribbons." Stir gently to distribute ribbons throughout soup. Simmer gently for an additional 30 seconds. Divide among 6 soup plates, and sprinkle with green onions.