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Ingredients

• 2 tablespoons  unsalted butter
• 1 tablespoon  vegetable oil
• 4   large shallots, minced
•   Salt
• 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

Description

"Every Chinese-American Restaurant Used To Serve This Soup," Andrea Reusing Says. "It's A Very 1970s Thing To Me." While Many Versions Are Thickened With Cornstarch, She Adds An Egg To Enhance Its Custardy Texture.

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