Crab and Corn Soup

1 c Frozen Whole Corn
2 t Cornstarch
1/4 c Water
4 c Chicken Broth
1 T Ginger root
1/2 lb Fresh Crabmeat
1 T Minced Green Onions
Salt& White Pepper
1 t Rice Vinegar

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 ginger root 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.

Makes 4 servings.


Something to do with leftover crabmeat.

Printable Version