Chinese crab & corn soup

7 servings

Ingredients

Quantity Ingredient
1 (16 Oz.) Pkg. Frozen Whole
Corn
1 tablespoon Cornstarch
¼ cup Water
3 cans (10 1/4 Oz.) Chicken
Broth
1 teaspoon Gingerroot
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 & 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 ⅗. Chol. 32.)

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