Crab & corn soup
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Frozen Whole Corn |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Water |
| 3 | cans | (10 1/4 oz) Chicken |
| 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 |
Directions
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.)