Add the corn kernels and cook for 4 minutes ... Remove from the heat. Ladle the soup into bowls and top with the scallions and crab. Drizzle lightly with chile oil and serve.

Add to the corn and cream. Cook for 1 minute ... Add the lemon juice and the remaining 2 teaspoons of salt. Place half the crab in the soup and divide the remaining crab among six bowls.

Season with lots of pepper and serve. You can make a crab and sweetcorn chowder by stirring a drained 165g can of crabmeat into the soup at the same time as the sweetcorn.

If you're craving a simple and comforting soup, my Chinese Crab Egg Drop Soup is just what you need! This easy-to-make soup features real crab meat and silky egg ribbons, all in a flavorful ...