Velvet Corn Soup With Crab And Ham

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2 tablespoons unsalted butter

1 tablespoon vegetable oil

4 large shallots, minced


10 ears of corn, shucked and kernels cut from the cobs

1 teaspoon minced fresh ginger

1/4 cup dry white wine

3 cups plus 2 tablespoons chicken stock or low-sodium broth

6 paper-thin slices of country ham or prosciutto, cut into thin strips

2 large eggs

2 scallions, thinly sliced

6 ounces lump crabmeat, picked over

Chile oil, for drizzling

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