Crab and 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.) File

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