Vietnamese Corn Chowder with Crab

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 4 cups chicken stock
 * 2 cups creamed corn
 * 1 cup corn kernels
 * 1 cup crab flaked
 * 1 tablespoon corn starch
 * 2 eggs
 * 1/4 cup green onion thinly sliced

Directions

 * 1) break eggs into a bowl and whisk with a fork. bring stock to a boilthen add creamed corn, corn kernels and crab and return to boil. mix corn starch with a bit of cold water and add gradually to soup to thicken. dribble eggs into soup in thin stream while stirring constantly to produce egg threads. serve garnished with green onion.