600 ml Basic chicken stock or 1 can
condensed cream of chicken soup
300 g Sweet corn kernels
300 g Creamed sweet corn
300 g Crab meat, drained
1 Egg
2 Spring onions, cut into thin rings

If using condensed soup, add 2 cans of water and milk mixed. Bring the stock or soup to just below boiling point. Roughly chop the sweet corn kernels or leave whole. Add the sweet corn kernels and the creamed sweet corn to the stock. Add the crab meat and stir thoroughly. Beat the egg quickly and, holding a fork over the broth, pour the beaten egg along the back of the fork head, moving the fork in a circular motion at the same time. Remove from the heat and cover. Allow to set for about 40 seconds. Sprinkle with the spring onions, stir once and serve hot.