Vietnamese corn chowder with crab (chao bap voi cua)

Yield: 8 Servings

Measure Ingredient
4 cups Chicken stock
2 cups Creamed corn
1 cup Corn kernels
1 cup Crab; flaked
1 tablespoon Corn starch
2 Eggs
¼ cup Green onion; thinly sliced

1. Break eggs into a bowl and whisk with a fork. 2. Bring stock to a boil, add creamed corn, corn kernels and crab, return to boil. Mix corn starch with a bit of cold water and add gradually to soup to thicken. Dribble eggs into soup in thin stream while stirring constantly to produce egg threads.

3. Serve garnished with green onion.

Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 230 by RecipeLu <recipelu@...> on Nov 09, 1997

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