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Chinese Crab and Corn Soup


Course : Seafoods
Serves: 7
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Ingredients:


1 package frozen whole -- (16 oz.) corn

1 tablespoon cornstarch

1/4 cup water

3 cans chicken -- (10 1/4 oz.) broth

1 teaspoon gingerroot

1/2 pound fresh crabmeat

1/3 cup minced green onions

1/2 teaspoon salt

1/8 teaspoon white pepper

1 teaspoon rice vinegar
 

Preparation / Directions:


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.

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