Corn And Crab Soup

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Andrea's Recipes


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42 oz chicken stock or low sodium chicken broth (three 14 oz cans)

1/4 teaspoon salt (I go very light on the salt, but you can add more to taste)

dash white pepper

10 oz box frozen whole kernel corn

8 oz chunk style imitation crab meat and king crab meat (Crab Classic in my grocery store)

2 tablespoons corn starch

4 tablespoons cold water

2 green onions, sliced into small rings

2 eggs, slightly beaten

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