Mix water and chicken soup in a large saucepan with the water and bring to the boil.

Cool and mix in the milk.

Chop the crab meat and give the corn kernels a mash then mix into soup mixture with creamed corn.

Raise the temperature of the soup, but ensure it does not boil.

Mix egg in a bowl with a fork until frothy, then pour slowly in a circular motion into soup mixture.

Remove from heat and cover for 5 minutes before serving with some spring onions as garnish and black pepper for taste.