Crab & Corn Soup: Date Added: 11 Nov 2009
Listed in: Chinese / Chinese - Soups

16 oz frozen whole corn
1 tablespoon cornstarch
1/4 cup water
3 can (10 1/4 oz) chicken
1 broth
1 teaspoon ginger root
1/2 lb fresh crabmeat
1/3 cup minced green onions
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon rice vinegar

Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely Chopped. Add Remaining Corn. Stir Well & Set Aside. Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine Chicken Broth & Ginger root in A Large Saucepan; Bring To A Boil. Add Corn, Cornstarch Mixture, Crabmeat, Green Onions, Pepper & Rice Vinegar. Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Minutes.

Yield: 7 servings

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