Chinese Crab & Corn Soup
chinese, desserts, fish, soups
1 (16 oz.) pkg. frozen whole
1 corn
1 tablespoon cornstarch
1/4 cup water
3 can (10 1/4 oz.) chicken
1 broth
1 teaspoon gingerroot
1/2 lb fresh crabmeat
1/3 cup minced green onions
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon rice vinegar
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 0.6. Chol. 32.)
Yield: 7 servings