Yield: 7 Servings
Measure | Ingredient |
---|---|
16 ounces | Frozen Whole Corn |
1 tablespoon | Cornstarch |
¼ cup | Water |
3 cans | (10 1/4 oz) Chicken |
\N \N | Broth |
1 teaspoon | Ginger root |
½ pounds | Fresh Crabmeat |
⅓ cup | Minced Green Onions |
½ teaspoon | Salt |
⅛ 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. (Fat ⅗. Chol. 32.) File