Creamy Corn and Crab Soup

This is a popular East-West dish that has found its way on to Chinese restaurant menus all over the world. I suspect that it was invented by Chinese-American Cantonese cooks, who then transported it back to Hong Kong and southern China. It eventually went to the United Kingdom, as well as Australia where it continues to be a standard item on many menus. Rather than use tinned creamed corn, I prefer to make it with fresh corn and to get the creaminess from the starch of the corn. It is a bit