Chinese Crab and Corn Soup

Recipe Ingredients

1		Frozen whole - (16 oz.)
		Corn
1 tablespoon	15ml	Cornstarch
1/4 cup	59ml	Water
3		Chicken - (10 1/4 oz.)
		Broth
1 teaspoon	5ml	Gingerroot
1/2 lb	227g / 8oz	Fresh crabmeat
1/3 cup	20g / 0.7oz	Minced green onions
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	White pepper
1 teaspoon	5ml	Rice vinegar

Recipe Instructions

Position knife blade in processor. Add half of corn. Process until finely chopped.

Add remaining corn. Stir well and set aside.

Combine cornstarch and water in a small bowl; stir well and set aside.

Combine chicken broth and gingerroot in a large saucepan.

Bring to a boil. Add corn, cornstarch mixture, crabmeat, green onions, pepper and rice vinegar.

Bring to a boil. Reduce heat and simmer uncovered 3 minutes.

Source:
Cooking Light, Jul/Aug 1994, page 92

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