Preparation:
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. |
