How to make it

  • Pour chicken broth into large pot
  • Add corn
  • Heat to boiling
  • Add crab/pollock/chicken, breaking up into small pieces
  • Add dash of Tabasco sauce (to your taste)
  • Keeping soup at gentle rolling boil, dribble in egg white in small amounts
  • When egg whites have cooked, serve
  • Note that if you prefer clear soup, substitute cream corn with 1 cup of corn niblets - but the cream corn adds delicious flavour.

Reviews & Comments 2

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  • andreac 8 years ago
    I like this soup, just always hate the eggy undertones so I will be leaving this out yeah.
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  • og 10 years ago
    I'm gonna go make this right now. Chicken sweetcorn soup rocks!
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