Title: Chinese Crab & Corn Soup
Categories: Soup Chinese Seafood
Yield: 7 Servings
| 1 | | (16 Oz.) Pkg. Frozen Whole |
| | | Corn |
| 1 | tb | Cornstarch |
| 1/4 | c | Water |
| 3 | cn | (10 1/4 Oz.) Chicken |
| | | Broth |
| 1 | ts | Gingerroot |
| 1/2 | lb | Fresh Crabmeat |
| 1/3 | c | Minced Green Onions |
| 1/2 | ts | Salt |
| 1/8 | ts | White Pepper |
| 1 | ts | 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 & Gingerroot in A Large Saucepan; Bring To A Boil. Add Corn,
Cornstarch Mixture, Creabmeat, Green Onions, Pepper & Rice Vinegar. Bring
To A Boil. Reduce Heat & Simmer Uncovered 3 Min.
(Fat 0.6. Chol. 32.)